Triple Chocolate Muffins

These triple chocolate muffins are decadent treats to satisfy even the most intense chocolate cravings, combining the richness of dark and white chocolate in every bite. Whether you’re starting your day with a delightful breakfast or treating yourself to a luxurious dessert, these muffins are guaranteed to hit the spot. Featuring a trio of rich cocoa flavors, a freshly whipped up batch of these muffins are sure to satisfy all your chocolate cravings.

INGREDIENTS YOU WILL NEED:

• All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
• Unsweetened Cocoa Powder: This recipe calls for a combination of unsweetened dutch process and black cocoa powders. However if you don’t have black cocoa powder at hand, you can swap it out with dutch process cocoa powder.
• Leaveners: You will need half a teaspoon baking powder and a quarter teaspoon baking soda to make this chocolate muffin recipe. They will help the muffin batter rise and result in dome shaped muffins.
• Sugars: You will need both granulated and brown sugar to make these chocolate chip muffins. You can use either light or dark brown sugar to make them. You can also swap out brown sugar for granulated sugar however that will make the muffins less moist than they should be. Brown sugar helps to add moisture and texture to your bakes.
• Espresso: You will need espresso powder to add to the muffin batter. This will help to enhance the overall flavour of chocolate in your muffins and give it a more naturally rounded flavour. However, this is optional and can be omitted if you don’t have espresso powder. 

• Eggs: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of your cakes and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your cake batter. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
• Vanilla: You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods especially when they contain chocolate. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out. You will need half a teaspoon vanilla extract.
• Buttermilk: Buttermilk is more acidic and has a higher fat content than whole milk too. Both of these things help it cut through the sweetness of the cake, giving it a better flavor overall. It also helps to add moisture to the cake.
• Vegetable or Canola Oil: You will need any neutral flavoured oils like vegetable or canola oil to make these triple chocolate muffins. I do not recommend using olive oil as it will add a distinct taste. Oil will help your muffins to be moist. It captures the gases that are released from the interaction of the baking powder and baking soda, and slows down gluten formation to keep baked goods tender and fluffy in texture.
• Dark & White Chocolate: I highly recommend using good quality baking sweet chocolate chips or chocolate bars (I use callebaut) to ensure the best flavor. This will also help you get a very silky and shiny chocolate ganache glaze. You can use dark, white or milk chocolate chips.

BAKE ALONG WITH ME:

Here are step by step photos and instructions on how to make the best triple chocolate muffins! For the full ingredient list and instructions, scroll to the recipe card at the end of this post.

Step 1: Prepare a muffin tin, greased and lined with cupcake liners. Preheat the oven to 425 degrees F. 

Step 2: Sift together the all purpose flour, cocoa powder, baking soda, baking powder, salt and espresso powder in a mixing bowl. 

Step 3: To this, add the granulated and brown sugar. Whisk together until fully combined.

Step 4: In a separate bowl, add the eggs, buttermilk, oil and vanilla. Whisk together until fully combined.

Step 5: Add the dry ingredients along with white and semisweet chocolate chips into the wet ingredients. Mix until evenly combined. A few streaks of flour remaining is okay. 

Step 6: Pour the muffin batter into the lined muffin pan, dividing it evenly. Top all the muffins with some more dark and white chocolate chips. 

Step 9: Allow muffins to cool for 5 minutes before removing from pan.  

FAQ

Secrets to Success for this Moist Chocolate Muffins Recipe

This cocoa muffin recipes is extremely delicious and very straightforward to make. However, if you want it to turn out absolutely perfect, here are some tips that you should keep in mind!

• Use room temperature ingredients. You know the drill my friends. For a smooth, lump free batter be sure your eggs, and buttermilk are all room temperature. For best results, take your ingredients out of the fridge the night before you bake these gooey chocolate muffins. Cold ingredients do not emulsify well and can lead to a lumpy, bumpy batter that bakes unevenly. By beating together room temperature eggs with the sugar, you’ll create fluffy, moist dark chocolate muffins that are still sturdy enough but also will be light and fluffy like a sponge. For best results, leave your ingredients out the night before you bake these chocolate gooey muffins.
• Do not over mix. I can’t stress enough on this. You want to keep the stirring at a minimum for these molten chocolate muffins to rise perfectly. Stop mixing once the dry ingredients are combined in the batter. A few streaks of flour remaining is okay!
• Fill the liners only 3/4th full: For these triple chocolate muffins with gooey centre to have perfectly domed tops you’ll want to fill the muffin liners 3/4 of the way full. This gives these triple chocolate chip muffins room to rise without overflowing on to the top of the muffin pan. 
• Do not open the oven door: Keep a close eye on your oven as the triple chocolate muffins with oil bake but don’t be tempted to open the oven door. This will cause the steam to escape as the fudgy chocolate muffins bake which will prevent the muffin tops from rising nice and high. Keep the oven door closed until the end of the baking cycle when it’s time to test for doneness. 
• Do not over bake: It takes just an extra minute or two in the oven to make chocolate muffins to go from soft and tender to dry and crumbly. Not two ovens are the same so it’s important to keep an eye on the muffins as they bake. To test that they are done, gently press on the top of the muffin and it should spring back. A toothpick inserted into the top of the muffin should also come out clean or with just a few crumbs remaining. Allow the muffins to cool in the pan for about 5 minutes and then transfer them to a cooling rack. 

Last but not the least

All of the recipes on the blog are thoroughly tested multiple times and carefully designed so that anyone can reproduce these delicious baked good in their own kitchen and enjoy them to the fullest. The only way to make this possible is when anyone can exactly replicate the measurements and temperatures.

• In order to standardise the way ingredients are measured, I highly recommend that you weigh them in grams. Volume measurements are nearly not as accurate and have a lot of scope for errors. To precisely be able to replicate the recipes, all you will need is a kitchen scale!
• Every oven heats up differently. Your oven might be over heating or under heating by around 50 degrees or more and you might not even know. In order to ensure that you are baking at the right temperatures, I highly recommend investing in an oven thermometer!

If you would still like to bake using volume measurements, I mentioned those below. However, I primarily test my recipes in grams and cannot promise the best results if you do so. Trust me, once you’ll start using these tools you’d never want to go back.

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