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Anybody up for dessert for breakfast?! I don't know about you, but I never turn down chocolate. Never ever.
These Triple Chocolate Muffins are decadent, dense, and extra in all the best ways thanks to rich chocolate bars, dark cocoa powder, and dark chocolate chips. In case you're wondering, yes, these are August Gloop approved!
Triple Chocolate Muffins
Yield: 16—18 muffins
Ingredients
1 ½ cups vegetable oil
1 cup granulated sugar
¾ cup firmly packed light brown sugar
3 large eggs
¼ cup unsalted butter, melted
½ cup sour cream or yogurt
2 teaspoons vanilla extract
½ teaspoon distilled white vinegar
3 cupes all-purpose flour
¾ cup plus 1 tablespoon cocoa powder
3 ½ teaspoons baking powder
1 teaspoon kosher salt
¾ teaspoon baking soda
½ teaspoon instant espresso powder
1 ½ cups buttermilk
2 ½ cups 63% cacao dark chocolate chips, divided
½ cup heavy whipping cream
Garnish: flaked sea salt
Directions
1. Preheat oven to 425F. Line 2 muffin pans with muffin liners.
2. In a large bowl, whisk together oil, sugars, eggs, and melted butter until well combined, 2 to 3 minutes. Add sour cream, vanilla, and vinegar, and stir until combined and smooth.
3. In a medium bowl, sift together flour, cocoa, baking powder, kosher salt, baking soda, and espresso powder. Add half of flour mixture to oil mixture, and stir. Add buttermilk, and stir until combined. Add remaining flour mixture. Stir until just combined.
4. Fold 1 cup chocolate chips. Fill each prepared muffin cup with ¼ cup batter. Sprinkled ½ cup chocolate chips on top of batter.
5. Bake for 5 minutes. Reduce oven temperature to 350F, and bake until wooden pick inserted in center comes out with a few moist crumbs, 13–15 minutes more. Repeat until all batter is used.
6. In a small microwave-safe bowl, heat cream and remaining 1 cup chocolate chips on high for 45 seconds; stir. Heat on high for 15 seconds, and whisk together until smooth. Drizzle on top of muffins, and garnish with sea salt, if desired. Refrigerate in airtight container for up to 3 days.
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