Triple Chocolate Muffins
These heavenly triple chocolate muffins are made with 3 different kinds of chocolate! They're every chocoholic's dream and so simple to make!
Servings 12
Equipment
- 1 12-count muffin pan / cupcake pan
- 12 muffin or cupcake liners
- hand mixer
Ingredients
- 2 cups (8.8 oz / 250 g) all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (150g) light brown sugar
- ½ cup (60 g / 2 oz) SIFTED unsweetened cocoa powder (I use Dutch-processed)
- 1 cup buttermilk (250ml) (or use regular milk mixed with 1 tablespoon of vinegar)
- ½ cup (125ml) light vegetable oil
- 1 medium egg, at room temperature
- 70g (2.4oz) dark chocolate, cut into chunks
- 70g (2.4oz) milk chocolate, cut into chunks
- 30g (1oz) white chocolate, cut into chunks
Instructions
- Preheat the oven to 425°F / 218°C.
- Line the pan with the liners. Set aside.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, sugar and sifted cocoa powder.
- Pour in the buttermilk, oil, and egg and mix with a hand mixer until just combined. The batter is supposed to be somewhat thick.
- Gently fold in the chopped chocolate chunks. I usually do about 3-4 folds.
- Divide the batter into the lined muffin pan. Make sure to fill all the way to the top.
- Bake at 425℉ / 218℃ for exactly 5 minutes, and then lower the temperature to 350℉ / 180℃ (without opening the oven door) and bake for another 15-20 minutes or until a toothpick inserted in the middle comes out clean.
- Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Notes
Storage Tips
Store these muffins in an airtight container at room temperature for up to about a week.
Freezing Instructions
These triple chocolate muffins freeze really well for up to about 2 months. Wrap each one individually with plastic wrap and then place them in freezer bags. Thaw in the refrigerator overnight.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
©Pastry Wishes
