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+ servings

Triple Chocolate Muffins

yield: 24 muffins
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  • 2 cups plus 2 tablespoons all-purpose flour
  • 3/4 cup unsweetened natural cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/4 cups granulated sugar
  • 1 cup buttermilk
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 4 ounces dark chocolate (70%) chunks
  • 2 ounces mini semisweet chocolate chips


  • Preheat the oven to 400 (F) and prepare two muffin tins by lining each cavity with its own muffin liner.
  • In a medium bowl, whisk together 2 cups plus 2 tablespoons all-purpose flour, 3/4 cup unsweetened natural cocoa powder, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until combined. Set aside.
  • In a large bowl, whisk together 2 large eggs and 1 1/4 cups granulated sugar until a pale yellow. Add 1 cup buttermilk, 1/2 cup melted unsalted butter and 1 teaspoon pure vanilla extract and whisk until just combined.
  • Sprinkle the dry ingredients (from the 2nd step) evenly onto the surface of the wet ingredients (from the 3rd step). Use a rubber spatula to fold until combined, with one or two flour streaks left in the batter. Add 3 ounces dark chocolate chunks and 1 ounce mini chocolate chips (reserve the rest of the chocolate) and fold into the batter until just combined. DO NOT OVERMIX.
  • Divide the batter between 24 liners, using a 1 tablespoon cookie dough scoop to spoon about 2 tablespoons of batter per liner or at least until the liners are 2/3s of the way full. Sprinkle the tops of each muffin with the remaining chocolate pieces.
  • Bake in the preheated oven for 18 to 21 minutes or until the tops look set and a skewer inserted into the center of a muffin comes out almost clean. Allow the muffins to cool in the tin on a wire rack for 10 minutes, before turning out onto the wire rack to cool completely.