Instructions:
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Fold in the semi-sweet, milk, and dark chocolate chunks.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve the triple chocolate muffins warm or at room temperature, and enjoy the rich, chocolatey goodness!
TRESH CAKES
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