Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F). Line a muffin tray with paper liners to ensure the muffins don’t stick and are easy to remove after baking.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are evenly mixed. The cocoa powder will give the muffins a rich chocolate flavor, while the baking powder and baking soda will help them rise and become light and fluffy.
- Prepare the wet ingredients: In another bowl, whisk the eggs, oil, buttermilk, and vanilla extract until smooth. The oil helps keep the muffins moist, and the buttermilk adds a tangy richness that balances the sweetness. Make sure the eggs are at room temperature to ensure the batter mixes evenly.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter—this can result in dense muffins. The batter should be thick, but smooth.
- Fold in the chocolates: Gently fold in all three types of chocolate—semi-sweet chips, milk chocolate chips, and white chocolate chunks. Be sure to reserve some of the chocolate chips for topping the muffins later. Stir until the chocolate is evenly distributed, but again, avoid overmixing.
- Scoop the batter: Scoop the muffin batter into the prepared muffin cups, filling each cup almost to the top. This will give the muffins a nice height and a generous, gooey center. Make sure the batter is evenly distributed between the muffin cups.
- Top with reserved chocolate: Sprinkle the reserved chocolate chips on top of the batter in each muffin cup. This will give the muffins a beautiful, melty chocolate topping that will add extra richness and texture once baked.
- Bake the muffins: Bake for 18–20 minutes, or until the tops of the muffins are set and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter). The muffins should be golden brown around the edges while the centers remain slightly gooey. If you prefer a firmer center, bake them a few extra minutes, but for that gooey texture, keep an eye on the time.
Cool and Serve
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