Triple Chocolate Muffins

5 from 1 vote

These triple chocolate muffins are rich, moist and loaded with chocolate in every bite. Made with melted chocolate, cocoa and chocolate chips these are the mega chocolate muffins you've been dreaming of!

Prep Time15

Cook Time22

Total Time37

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 408kcal

Author: Alison

Ingredients

1 ¾ cups All Purpose Flour (218g)
¾ cup Cocoa Powder (65g) Unsweetened
1 ¼ teaspoon Baking Soda
½ teaspoon Salt
1 Tablespoon Instant Espresso Powder or Instant Coffee Granules / Powder
⅓ cup Butter (75g)
4 ounces Dark Chocolate (112g) or Semi Sweet Chocolate Chips
1 cup Light Brown Sugar (200g)
1 cup Homemade Buttermilk (240ml) or Real Buttermilk
2 Large Eggs
½ cup Canola Oil (120ml) or Vegetable Oil
1 teaspoon Vanilla Extract
1 cup Milk Chocolate Chips (175g) plus more to place directly on top of the muffins before baking.

Instructions

Preheat the oven to 400°F (200°C) and spray a muffin tray with non-stick spray, or line it with muffin liners.
Sift all purpose flour and cocoa powder into a mixing bowl and add baking soda, salt and instant espresso powder. Mix together.
Prepare your homemade buttermilk by adding 1 tablespoon lemon juice (or distilled white vinegar) to a measuring jug. Add room temperature milk up to the 1 cup (240ml) line. Leave it for a few minutes to curdle.
Add butter and dark chocolate (broken up or chopped) to a microwave safe bowl. Microwave in 15 second intervals bringing it out to stir every 15-seconds until melted.
Add light brown sugar to the melted butter and chocolate and mix it in.
Add the buttermilk, eggs, oil and vanilla extract and whisk in until well mixed.
Add the wet ingredients to the dry and mix into a thick batter. Be careful not to overmix.
Add chocolate chips and fold them into the batter. Divide the batter evenly between the partitions of your muffin tray (sprayed with non-stick spray).
Add a few more chocolate chips directly to the tops of each muffin before baking.
Bake at 400°F (200°C) for 5 minutes and then turn the temperature down to 350°F (180°C) and bake for a final 15-17 minutes or until a toothpick comes out with moist crumbs or melted chocolate but NO wet batter.
Let the muffins cool in the pan for a few minutes and then transfer them to a wire cooling rack to cool completely. The muffins are quite fragile when still warm, because they are deliciously soft. So handle them with care.

Notes

Instant espresso powder. This is optional, but brings out the chocolate flavor all the more.
Dark chocolate - is melted down for these muffins. Use any brand of high quality dark chocolate or use semi sweet chocolate chips instead.
Buttermilk - we made up a batch of homemade buttermilk which is a mix of lemon juice (or vinegar) and room temperature milk. If you happen to have real buttermilk on hand, feel free to use that instead.
Chocolate chips - we used milk chocolate chips but you can use semi sweet or any chocolate chips you have on hand.
Melt the butter and chocolate carefully in the microwave. Microwave it in 15-second intervals otherwise it can easily burn.
Avoid over-mixing the batter. If you over-work the batter the muffins will come out tough and dense instead of soft and delicious. So take care to mix it until just mixed and then stop mixing.
Storing: These muffins are at their absolute BEST on the day of baking, but they stay good in a covered container for up to 3 days.
Freezing: They are also freezer friendly for up to 3 months. If you'd like to freeze them then let them cool completely and then freeze them on the day of baking to lock in the freshness. Thaw overnight in the fridge and bring to room temperature before serving.

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