Description
Delight in rich, decadent Triple Chocolate Muffins that boast a perfect balance of cocoa, semisweet chocolate chips, and melted chocolate in every bite. These moist and fluffy muffins are elevated by a combination of sour cream and buttermilk, producing a tender crumb and deep chocolate flavor, perfect for breakfast or a satisfying dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 2 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1 cup White granulated sugar (plus a little more to top the muffins)
- 1 3/4 cup Semisweet chocolate chips (plus more for topping the muffins)
Wet Ingredients
- 1/2 cup Oil
- 1/2 cup Sour cream (room temperature)
- 1 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 3/4 cup Buttermilk (room temperature)
- 4 oz Semisweet chocolate bar (melted, preferably Lindt 70% chocolate)
Instructions
- Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour and unsweetened cocoa powder. Whisk in baking powder, baking soda, salt, sugar, and semisweet chocolate chips to ensure even distribution of leavening agents and chocolate bits.
- Mix wet ingredients: In a separate bowl, combine sour cream, pure vanilla extract, buttermilk, eggs, melted semisweet chocolate, and oil. Whisk until smooth and fully incorporated to create a rich, creamy base for the muffins.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold the batter together until just combined. Be cautious not to overmix to maintain a tender muffin crumb.
- Let batter rest: Cover the bowl with plastic wrap or a kitchen towel and let the batter sit for 20 minutes at room temperature. This resting period helps activate the leavening agents and encourages the muffins to rise higher during baking.
- Preheat oven and prepare tin: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with liners. Since the batter makes 16 muffins, prepare a second muffin tin with 4 liners as needed.
- Fill muffin tins: Using an ice cream scoop for uniformity, fill each muffin liner all the way to the top. Top each muffin with additional semisweet chocolate chips and a light sprinkle of granulated sugar for extra texture and sweetness.
- Bake muffins: Place the muffin tins in the oven and bake at 425°F for 5 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for 12 to 15 minutes. Muffins are done when a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool muffins: Allow the muffins to rest in the hot pan for 10 minutes to stabilize. Afterwards, transfer them to a wire cooling rack to cool completely.
Notes
- Do not overmix the batter to avoid dense muffins; fold ingredients until just combined.
- Letting the batter rest helps improve the rise and texture of the muffins.
- If buttermilk is unavailable, substitute with milk plus 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
- For extra chocolate intensity, use high-quality semisweet chocolate like Lindt 70% cocoa.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
