Bakery Style Triple Chocolate Muffins
Light, fluffy, and moist, these extra chocolatey muffins will beat any store bought muffin by a mile! And they’re easy to make!
Servings: 8 muffins
Calories: 405kcal
Equipment
Ingredients
Dry Ingredients
- 1 ½ cups all purpose flour
- ½ cup cocoa powder
- ¾ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- ¼ cup unsalted butter melted and cooled to room temp
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract or paste
- 3 tbs espresso hot
More chocolate
- ½ cup mini chocolate chips
- 4 oz dark chocolate chopped
Instructions
- Preheat oven to 425° Line 8 cups of a standard muffin pan with parchment muffin liners or handmade liners (see post above for instructions)
- Whisk dry ingredients together in a medium bowl. Whisk together all of the wet ingredients, except the espresso, in another bowl. Add wet to dry and mix until just combined. Don't over mix. Just bring together until all the dry flour disappears. A few lumps are okay. Stir in the espresso.
- Gently fold in the mini chocolate chips and the chopped chocolate, saving about ¼ cup of chips to sprinkle on top of the muffins if you like.
- Using a large scoop, fill muffin cups to the top. Sprinkle top with more chips, if desired.
- Bake at 425° for 5 minutes. After 5 minutes turn the oven down to 350°, without opening the oven door.
- Bake for another 15-18 minutes, or until a clean toothpick inserted into the center muffin comes out with few or no crumbs attached.
Notes
Note on Buttermilk: When it comes to the liquid I use in muffins, I sometimes make adjustments based on what I have in the fridge at the moment. I don’t recommend making your own "buttermilk" by mixing lemon juice or vinegar with milk, as the acidity won’t be the same as true buttermilk. You can absolutely use Greek yogurt or sour cream in place of the buttermilk, if that’s what you have on hand.
If you substitute with milk – whole milk, skim milk, or almond milk for instance – remove the baking soda from the recipe and increase the baking powder to 3 teaspoons.
Nutrition
Calories: 405kcal | Carbohydrates: 57g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 381mg | Potassium: 333mg | Fiber: 4g | Sugar: 31g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 4mg