I don’t know why I have been so obsessed with sweets lately. You’d think that as it becomes warmer out, I’d crave something lighter. Nope, I want the heaviest muffin on the planet. These muffins…are the heaviest muffins on the planet. This isn’t necessarily a bad thing. THEY ARE SO GOOD. I really love them for Sunday prep. They hold up really well over the week and are the perfect breakfast on-the-go. I also love them for Easter brunch. Because they hold up so well, I think they are a great muffin to make the night before Easter (which eliminates some of the work the next day). Any time I can get things done beforehand, is a very, very good thing. These triple chip chocolate muffins combine all of my favorite flavors: butterscotch, chocolate and white chocolate (i.e. vanilla). They are simple and quick to make, and you won’t even believe the outcome. They taste like the best bakery muffins you’ve ever had, except that you didn’t have to pay 4 bucks a pop for them! I especially like them in “jumbo” form, but they can also be made in a 12-count regular muffin tin or a 24-count mini muffin tin (which is expressed in the recipe below). The choice is yours!
Beer: Old Dominion’s Morning Glory
Brewed By: Old Dominion Brewing Company
Style: American Double / Imperial Stout
Description: I realize that I just paired this brew with my Mint Chocolate Chunk Monster Cookies, but when I was thinking of what would pair best with these muffins, I immediately thought of Morning Glory. It’s such a great espresso stout and if you WERE to drink a brew in the morning (that is totally up to you), then this is the beer for you. It has strong hints of coffee and really brings out the extreme chocolateyness in these muffins, and trust me, these muffins are CHOCOLATEY!
These triple chip chocolate muffins combine butterscotch, white chocolate and dark chocolate all in one!
- 2 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup coconut oil (melted)
- 1/2 cup buttermilk (room temperature)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, beaten (room temperature)
- 2 teaspoons vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup dark chocolate chips
- 1/4 cup butterscotch chips
- Preheat your oven to 400 degrees F (or 415 degrees F if you are baking at high altitude). Spray a 12 count muffin tin with a non-stick spray. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined and no clumps remain.
- In a separate medium bowl, whisk together the coconut oil, buttermilk, brown sugar and granulated sugar. Beat in the eggs, then the vanilla, and whisk until combined.
- 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.
- Drop the batter into the prepared muffin tin, filling them 3/4 of the way up the molds.
- Bake the muffins at 400 degrees F for 8 minutes and then decrease the temperature to 350 degrees F (or 365 degrees F if baking at high altitude) for 8-10 minutes or until a toothpick comes out clean.
- Remove from oven and let 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, but will keep in an airtight container for a week. Enjoy!
Hardware: * Measuring Cups * Measuring Spoons * Mixing Bowls * 12-count Muffin Tin or 6-count Jumbo Muffin Tin or 24-count Mini Muffin Tin * Spoons * Whisk * Toothpick * Wire Rack * Non-Stick Spray *