Triple Chip Chocolate Muffins Recipe

Name: Triple Chip Chocolate Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups All-purpose Flour; 1/3 cups Unsweetened Cocoa Powder; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Fine Sea Salt; 1/2 cups Coconut Oil, Melted; 1/2 cups Buttermilk, Room Temperature; 1/2 cups Brown Sugar; 1/4 cups Granulated Sugar; 2 whole Large Eggs, Beaten (room Temperature); 2 teaspoons Vanilla Extract; 1/2 cups White Chocolate Chips; 1/2 cups Dark Chocolate Chips; 1/4 cups Butterscotch Chips

Servings: persons

2-1/4 cups All-purpose Flour
1/3 cups Unsweetened Cocoa Powder
1-1/2 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Fine Sea Salt
1/2 cups Coconut Oil, Melted
1/2 cups Buttermilk, Room Temperature
1/2 cups Brown Sugar
1/4 cups Granulated Sugar
2 whole Large Eggs, Beaten (room Temperature)
2 teaspoons Vanilla Extract
1/2 cups White Chocolate Chips
1/2 cups Dark Chocolate Chips
1/4 cups Butterscotch Chips

1
Preheat your oven to 400 F. Spray a 12-count standard size muffin tin with non-stick spray. Set aside.
2
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined and no clumps remain.
3
In a separate medium bowl, whisk together the coconut oil, buttermilk, brown sugar and granulated sugar. Beat in the eggs, then mix in the vanilla, and whisk until combined.
4
Pour the wet ingredients into the dry and fold the ingredients together with a large spoon until no dry ingredients remain. Do not over-mix. Stir in all of the chips, evenly dispersing them among the batter.
5
Scoop the batter into the prepared muffin tin, filling each mold 3/4 of the way full. Bake the muffins at 400 F for 8 minutes and then decrease the temperature to 350 F and bake for an additional 8-10 minutes or until a toothpick inserted in the center of one comes out clean.
6
Remove from oven and let muffins cool for a couple of minutes in the pan, then transfer to a wire rack to cool the rest of the way. The muffins are best served warm out of the oven, but will keep in an airtight container for a week. Enjoy!

1249

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2-1/4 cups All-purpose Flour, 1/3 cups Unsweetened Cocoa Powder, 1-1/2 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Triple Chip Chocolate Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Triple Chip Chocolate Muffins

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