Small Batch Triple Chocolate Muffins
Three different kinds of chocolate in these muffins give you a deeply chocolate color and flavor. You don't even need a mixer to make these rich, tender, and high-rising muffins!
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Equipment
- digital food scale
- Muffin Tin or Cupcake pan
- muffin liners / cupcake liners
Ingredients
- 30 grams Dutch-processed cocoa powder
- 120 grams all-purpose flour
- 135 grams light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspon fine sea salt
- 40 grams dark chocolate chips
- 40 grams semi-sweet chocolate chips
- 50 grams egg (weight is without shell) (about 1 large egg in North America)
- 85 grams full-fat or whole milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon vinegar (plain, white vinegar)
- 60 grams unsalted butter, melted
Instructions
- PREHEAT THE OVEN. Twenty minutes or more before baking, set an oven rack in the middle of the oven and preheat the oven to 350 F / 175 C.
- MIX THE DRY INGREDIENTS. In a large bowl, whisk together the cocoa powder, flour, sugar, baking powder, baking soda, salt, and chocolate chips. Set aside.30 grams Dutch-processed cocoa powder, 120 grams all-purpose flour, 135 grams light brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspon fine sea salt, 40 grams dark chocolate chips, 40 grams semi-sweet chocolate chips
- MIX THE LIQUID INGREDIENTS. In a medium bowl or measuring cup, whisk together the eggs, milk, vanilla extract, and vinegar, and melted butter.50 grams egg (weight is without shell), 85 grams full-fat or whole milk, 1 teaspoon pure vanilla extract, 1 teaspoon vinegar, 60 grams unsalted butter, melted
- MAKE THE BATTER. Pour the wet ingredients to the dry ingredients, stirring to blend. It is not necessary to beat the batter; just make sure everything is well combined. Overmixing will give you dense muffins. Your batter should be thick.
- SCOOP THE BATTER. Evenly scoop the batter into 6 muffin cups or cupcake pan. I divided my total batter weight by 6.
- BAKE. Bake the muffins for 20 minutes, or until a cake tester or toothpick inserted into the center of the muffin come out clean.
- COOL. Remove the muffins from the oven. After 5 minutes, transfer them on a cooling rack.
Video
Notes
- This recipe makes 6 bakery-style muffins. Easily double the recipe if you need to make more.
- My batter weight was 562 grams so I placed 93 grams per muffin hole. Your batter weight may be slightly different - that's okay.
- If you tried this recipe or any other recipe on this site, I would love to know! Rate the recipe and leave a comment in the post. Or tag @thebakeologie on Instagram and hashtag it #bakeologie !
Servings: 6 muffins
