Triple Chocolate Chip Muffins

$- 1 ½ cups all-purpose flour - ½ cup unsweetened cocoa powder - 1 cup granulated sugar - ½ cup brown sugar, packed - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt In this recipe, the dry ingredients create a strong base for the muffins. The all-purpose flour gives structure and helps the muffins rise. Unsweetened cocoa powder adds that rich, chocolate flavor we all love. The sugars sweeten the muffins, while baking powder and baking soda help them rise. Lastly, salt balances all the flavors. - 1 large egg - 1 cup milk (dairy or non-dairy) - ½ cup vegetable oil - 1 teaspoon vanilla extract The wet ingredients keep your muffins moist. The egg binds everything together, while milk adds creaminess. Vegetable oil ensures the muffins stay soft and tender. Vanilla extract gives a wonderful aroma and enhances the taste. - 1 cup semi-sweet chocolate chips - ½ cup white chocolate chips - ½ cup dark chocolate chips The chocolate chips are the stars of this recipe. Semi-sweet chocolate chips provide a classic chocolate flavor. White chocolate chips add sweetness and creaminess. Dark chocolate chips give a deeper, rich taste. Combined, they make every bite a chocolate lover's dream. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Prepare your muffin tin by lining it with paper liners or greasing it with spray. - In a large bowl, whisk together: - 1 ½ cups all-purpose flour - ½ cup unsweetened cocoa powder - 1 cup granulated sugar - ½ cup brown sugar, packed - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - In another bowl, beat 1 large egg. Then add: - 1 cup milk (dairy or non-dairy) - ½ cup vegetable oil - 1 teaspoon vanilla extract. - Mix until it is smooth. - Pour the wet mix into the dry mix. Stir gently until just combined. A few lumps are okay. - Fold in: - 1 cup semi-sweet chocolate chips - ½ cup white chocolate chips - ½ cup dark chocolate chips. - Divide the batter among the muffin cups, filling each about ¾ full. - Bake in the oven for 18-22 minutes. A toothpick should come out clean or with a few crumbs. - After baking, let the muffins cool in the tin for 5 minutes. Then, move them to a wire rack to cool completely. - Avoiding overmixing: Mix your batter gently. Overmixing can make muffins tough. Stir until the ingredients just come together. Some lumps are fine! - Ensuring even baking: Place your muffin tray in the center of the oven. This helps heat circulate. Rotate the tray halfway through baking for uniform cooking. - Best ways to serve: Serve muffins warm on a rustic wooden board. This adds charm to your table. Pair them with coffee or tea for a cozy touch. - Garnishing ideas: Top muffins with extra chocolate chips. A drizzle of melted chocolate creates a rich look. You can also add a sprinkle of sea salt for contrast. - Ingredient measurement mistakes: Use a kitchen scale for accuracy. Too much flour can make muffins dry. Always level off dry ingredients with a knife. - Baking time errors: Check muffins at the lower baking time. Insert a toothpick; it should come out clean or with a few crumbs. Waiting too long can lead to dry muffins. Pro Tips Use Room Temperature Ingredients: When baking, using eggs and milk at room temperature helps create a smoother batter and improves the rise of your muffins. Don’t Overmix: Overmixing can lead to dense muffins. Stir the batter until just combined, and it's okay if there are some lumps! Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps maintain their shape and prevents them from becoming soggy. Experiment with Mix-ins: Feel free to add nuts, dried fruits, or other types of chocolate chips for added flavor and texture. Just keep the total amount of mix-ins to about 1.5 cups. {{image_2}} You can make these muffins even more exciting with add-ins. Here are two tasty ideas: - Nuts: Add ½ cup of chopped walnuts or pecans. They give a nice crunch and nutty flavor. - Fruit: Add 1 cup of mashed banana or ½ cup of fresh raspberries. They add moisture and a fruity taste. If you have dietary needs, you can still enjoy these muffins: - Gluten-free options: Use 1 ½ cups of gluten-free flour instead of all-purpose flour. This keeps the texture good while making them gluten-free. - Vegan substitutions: Replace the egg with ¼ cup of unsweetened applesauce. Use plant-based milk and oil to make them vegan. You can change the flavor profile with these simple swaps: - Different types of cocoa powder: Try using dark cocoa powder instead of regular. It gives a richer chocolate taste. - Alternative sweeteners: You can use honey or maple syrup instead of granulated and brown sugar. This can make the muffins a bit moister and add a unique flavor. To keep your muffins fresh, store them properly. - At room temperature: Place muffins in an airtight container. This keeps them soft for about 2-3 days. If you place them in a bag, make sure it's not tightly sealed to avoid moisture buildup. - Refrigerating muffins: You can refrigerate muffins for about a week. Use an airtight container. This method helps extend their freshness, but they may lose some softness. Freezing is a great option for long-term storage. - Proper wrapping techniques: Wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date. This prevents freezer burn and keeps them fresh for up to 3 months. - Thawing methods: To thaw, leave muffins at room temperature for a few hours. You can also microwave them for about 15-20 seconds. This brings back their warm, soft texture. The shelf life of your muffins varies based on how you store them. - Expected duration of freshness: When stored at room temperature, they last 2-3 days. In the fridge, muffins can stay fresh for up to a week. If frozen, they can remain good for about 3 months. Always check for signs of spoilage before enjoying! You can use unsweetened applesauce. Use ¼ cup for each egg. Another option is mashed bananas. Use ½ a banana for each egg. These swaps keep the muffins moist. You can also use a flaxseed meal mix. Combine 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes. This mix works well in most baking. Yes, you can! Feel free to mix it up. Use milk chocolate or even dark chocolate. You can also add peanut butter chips or butterscotch chips. Just remember to keep the total amount the same. This way, the muffins stay moist and delicious. Check for a toothpick test. Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are done. The tops should look firm and slightly springy. Keep an eye on the time too. Baking usually takes about 18 to 22 minutes. These muffins pair well with coffee or tea. A glass of cold milk is also a great choice. For a fun twist, serve with whipped cream. You can even add fresh fruit on the side, like strawberries or bananas. This makes a delightful breakfast or snack. You can find them at local bakeries or grocery stores. Many cafes also offer these tasty muffins. If you want fresh ones, try making them at home. It’s simple and fun! Plus, you can adjust the recipe to your taste. You now have a detailed guide for making triple chocolate chip muffins. We covered the ingredients, preparation, baking steps, and helpful tips. Remember, avoid overmixing for fluffier muffins and adjust ingredients for dietary needs. Feel free to experiment with add-ins like nuts or fruit for unique flavors. Store your muffins properly to keep them fresh. Enjoy your baking journey and savor the delicious results!$

Triple Chocolate Chip Muffins

Deliciously rich muffins packed with semi-sweet, white, and dark chocolate chips.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 22

Total Time 37

Course Dessert

Cuisine American

Servings 12

Calories 200 kcal

Ingredients

1.5 cups all-purpose flour
0.5 cups unsweetened cocoa powder
1 cups granulated sugar
0.5 cups brown sugar, packed
2 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1 large egg
1 cups milk (dairy or non-dairy)
0.5 cups vegetable oil
1 teaspoon vanilla extract
1 cups semi-sweet chocolate chips
0.5 cups white chocolate chips
0.5 cups dark chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease them with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until fully combined.
In another bowl, beat the egg and then add the milk, vegetable oil, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
Fold in the semi-sweet, white, and dark chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the muffin batter evenly among the prepared muffin tin, filling each cup about ¾ full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs (but no wet batter).
Remove from the oven and let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Serve on a rustic wooden board, with a sprinkle of extra chocolate chips on top and a drizzle of melted chocolate for added decadence. Enjoy alongside a cup of coffee or tea!

Keyword baking, chocolate, muffins