Triple Chocolate Muffins (Super Moist)
These large chocolate muffins are super moist and tender and studded with two types of chocolate chips. They're a chocolate-lover's dream!
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Equipment
- tulip muffin liners (linked in blog post)
Ingredients
- ¼ cup (57 g) butter, melted
- ¼ cup (50 g) neutral oil
- ⅔ cup (65 g) dutch-process cocoa powder
- 1 ¼ cup (250 g) sugar
- 2 eggs, room temperature
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup (185 g) milk, room temperature
- 1 cup (240 g) sour cream, room temperature
- 2 tsp vanilla extract
- 1 ½ cup (180 g) flour
- ½ cup (90 g) semi-sweet chocolate chips
- ½ cup (90 g) milk chocolate chips
Instructions
- Preheat oven to 350℉ and add a muffin liner to each muffin well.
- Add melted butter, oil, and cocoa powder to a bowl and mix to combine.
- Mix in sugar until combined.
- Add the eggs, baking soda, and salt. Whisk until well combined, making sure to scrape down the bottom and sides of the bowl.
- Mix in the milk, sour cream, and vanilla until fully incorporated.
- Add the flour and mix until combined.
- Divide the batter evenly between the 12 lined muffin wells.
- Bake for 8 minutes, then sprinkle chocolate chips over each of the muffins.
- Bake for 10-14 more minutes or until a toothpick inserted into the center comes out clean or a with a few moist crumbs.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool.
Notes
Room Temperature Ingredients - having the ingredients at room temperature allows everything to mix and emulsify well, resulting in a smooth and cohesive batter and a more consistent muffin texture.