Description
Indulge in these rich and moist Triple Chocolate Muffins! Packed with cocoa powder, chocolate chips, and topped with chocolate chunks, they’re a must-try treat for any chocolate lover. Perfect for breakfast or an afternoon snack
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder (unsweetened)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chocolate chips (semi-sweet)
- ½ cup chocolate chunks (dark or milk, for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Top each muffin with chocolate chunks for an extra chocolatey bite.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra decadence, use a mix of dark and milk chocolate chunks on top.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
- For a dairy-free option, use almond or oat milk and a dairy-free chocolate substitute.
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 26g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg