Irresistible Triple Chocolate Muffins
Indulge your sweet tooth with these Irresistible Triple Chocolate Muffins, the ultimate treat for chocolate lovers! Made with a rich blend of unsweetened cocoa, melted dark chocolate, and a duo of semi-sweet and white chocolate chips, each bite bursts with decadent flavor and diverse textures. These bakery-style muffins are perfectly moist, thanks to a combination of whole milk, vegetable oil, and eggs, while the hint of brown sugar adds a subtle caramel-like depth. Quick and easy to prepare, they’re ready in just 35 minutes, making them perfect for breakfast, dessert, or an indulgent snack. Serve them warm for gooey chocolate heaven, or savor them at room temperature for a deliciously fudgy experience. Whether you're hosting brunch or satisfying a midnight craving, these triple chocolate muffins will steal the spotlight!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Unsweetened cocoa powder
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 120 grams Dark chocolate (melted)
- 2 large Eggs
- 180 milliliters Whole milk
- 80 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 100 grams Semi-sweet chocolate chips
- 50 grams White chocolate chips
Instructions
Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners.
In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir in the granulated sugar and brown sugar.
In a medium microwave-safe bowl, melt the dark chocolate in 20-second intervals, stirring after each until smooth. Set aside to cool slightly.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; the batter will be slightly lumpy.
Fold the melted dark chocolate into the batter until evenly incorporated.
Gently fold in the semi-sweet chocolate chips and white chocolate chips, reserving a few for topping if desired.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
If reserved, sprinkle a few chocolate chips on top of each muffin for extra chocolaty goodness.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy the chocolaty perfection!
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 29.2 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
