Triple Chocolate Chip Muffins
These muffins are rich, chocolatey and perfectly moist! Made with milk, semisweet and dark chocolate chips for maximum deliciousness. I certainly won’t tell anyone if you decide to whip up a batch and have them for breakfast. It’s called self-care.
Servings : 6 - 12 muffins
Prep Time : 20 minutes
Bake Time : 20 - 25 minutes
Ingredients
2 cups (280g) 1:1 gluten-free flour, See Recipe Notes
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (50g) cocoa powder
1/2 cup (4oz) strong hot coffee
1 cup (210g) granulated cane sugar
2 large eggs, room temperature
1/2 cup (120g) vegetable or canola oil
1/2 cup (120g) buttermilk, room temperature
1/2 cup (120g) sour cream, room temperature
2 teaspoons vanilla paste or extract
2 cups chocolate chips, equal parts dark, semisweet and milk chocolate
Directions
Preheat oven to 425°F. Place muffin liners in a muffin pan. This recipe yields about 12 standard sized muffins or 6 jumbo muffins.
In a medium bowl, mix gluten-free flour, baking powder, baking soda, and salt until well combined. Set aside.
In a separate small bowl, combine the cocoa powder and hot coffee. Whisk together to form a paste. Set aside.
In a large bowl, whisk together granulated sugar and eggs. Then, whisk in the oil, buttermilk, sour cream and vanilla extract. Add in the cocoa paste mixture and whisk until fully combined.
Add the dry ingredients into the wet ingredients and mix together gently until just combined. Fold 1 and 1/2 cups of the chocolate chips into the batter. Be careful not to over-mix the batter or the muffin may end up dense.
Scoop the batter evenly into the muffin cups, filling each all the way to the top. Sprinkle the remaining 1/2 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter.
Bake the muffins for 5 minutes at 425°F. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean with a few crumbs attached. If using a jumbo muffin pan you may need to extend the bake time by several minutes.
Allow the muffins to cool for 10 minutes in the muffin pans, then transfer to a wire rack to continue cooling completely.
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour in this recipe for best results. I have not tested this recipe with other gluten-free flours.
