Easy Triple Chocolate Muffins
Satisfy your chocolate craving with these moist Triple Chocolate Muffins!! They are tall and fudgy with bakery style muffin tops and melty chocolate chips. Made with cocoa powder, melted chocolate and chocolate chips, they are a chocolate lovers dream come true.
Equipment
- 2 Mixing bowls
- Muffin pan
- Whisk
- Rubber spatula
- Measuring spoons
- Scale/measuring cups
Ingredients
- 2 cups (250g) Cake flour
- ½ cup (43g) Unsweetened Dutch process cocoa powder
- 1 cup (200g) Granulated sugar plus for to top the muffins
- 2 ½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- 1 teaspoon Espresso powder
- 1 ½ cups Mini semisweet chocolate chips plus for to top the muffins
- 2 large Eggs room temperature
- ¼ cup (60g) Sour cream room temperature
- 1 tablespoon Pure vanilla extract
- ¼ cup (57g) Unsalted butter melted and cooled
- ¼ cup (56g) Vegetable oil
- 1 cup (240g) Buttermilk room temperature
- 4 oz Semisweet chocolate bar (56%) melted
Instructions
- In a large mixing bowl sift together the cake flour and cocoa powder. Add the granulated sugar, baking powder, baking soda, salt, espresso powder, and chocolate chips, and whisk to together until combined.2 cups (250g) Cake flour, ½ cup (43g) Unsweetened Dutch process cocoa powder, 1 cup (200g) Granulated sugar, 2 ½ teaspoons Baking powder, ½ teaspoon Baking soda, ½ teaspoon Kosher salt, 1 teaspoon Espresso powder, 1 ½ cups Mini semisweet chocolate chips
- In a medium mixing bowl, whisk together the eggs and sour cream until smooth. Then mix in the vanilla extract, melted butter, oil, buttermilk, and melted chocolate.2 large Eggs, ¼ cup (60g) Sour cream, 1 tablespoon Pure vanilla extract, ¼ cup (57g) Unsalted butter, ¼ cup (56g) Vegetable oil, 1 cup (240g) Buttermilk, 4 oz Semisweet chocolate bar (56%)
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the batter until just combined.
- Cover the bowl with plastic wrap and let it rest for 1 hour at room temperature.
- After 1 hour, preheat the oven to 425F. Line a 12 cup cupcake tin with 6 paper liners, placing each liner in every other muffin cup. For this method, you will be baking the muffins in two batches. Be sure to cover the batter while the first batch bakes. Alternatively, you can bake all at one time but your muffins will not rise as tall.
- Using a large ice cream scoop, gently scoop the fluffy muffin batter into the paper liners, taking care not deflate the batter. Overfill each liner to the top. Top with chocolate chips and an extra sprinkle of sugar.
- Bake for 5 minutes at 425F. Then (without opening the oven door), lower the oven temperature to 375F and bake for an additional 15 minutes.
- Let the muffins rest in the pan on a wire rack for 5 minutes, then transfer each muffin to a cooling rack to cool completely. Allow muffins to cool for an additional 10 minutes. Enjoy!!
- Note: If baking the muffins in two batches, be sure to increase the oven temperature back to 425F once the first batch of muffins are done baking. While the first batch of muffins are baking, cover the remaining batter with plastic wrap until you are ready to bake the second batch.
Notes
Properly measure your flour!! To ensure you have the proper amount of flour, I recommend you use a scale to measure your dry ingredients. If you do not have a scale, for best results, fluff your flour with a fork then carefully spoon it into your measuring cup.
Storage: These muffins are best enjoyed the day they are made. If making in advanced, once the muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days.
Buttermilk: If you do not have buttermilk, you can make your own. Simply measure out 1 cup of whole milk and remove 1 tablespoon. Add in one tablespoon of vinegar or lemon juice and allow mixture to sit for 10 minutes to curdle.
Tips for reheating: These muffins are best served warm or at room temperature. To serve (and make them nice and gooey again), heat them in the microwave for 10 to 20 seconds.
Resting the batter: Resting the muffin batter for 1 hour prior to baking will help lift the batter creating a taller muffin with a dome top. You can skip this step and bake them right after mixing. They will still be delicious but they will not be as tall.