Forget the bakery, we are making Triple Chocolate Muffins in our own kitchens! Delicious, decadent, and easy to make, these muffins are better than the bakery's!
11 tbsp (150 g) butter, room temperature
1/2 cup (100 g) sugar
1/3 cup (70 g) packed brown sugar
9 oz (255 g) high quality chocolate, melted and slightly cooled
1 tsp vanilla
2 1/2 cups (340 g) flour
1/3 cup (35 g) cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups (370 g) buttermilk
6 1/2 oz (187 g) chocolate chips
Preheat oven to 400 degrees F. Line a 12-cup muffin tin with liners and set aside.
In a large bowl, cream butter and sugars until light and fluffy. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Combine flour, cocoa, baking soda and salt in a separate bowl. Add dry ingredients to creamed mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips
Fill paper-lined muffin cups two-thirds full. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
Keywords: chocolate, muffins, buttermilk, dessert, breakfast