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Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Combine wet ingredients: In a separate bowl, beat the eggs and sugar together until smooth. Add the melted butter, milk, and vanilla extract. Mix until well combined.
Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients. Stir until just combined. Be careful not to overmix, as this can result in dense muffins.
Fold in the chocolate: Gently fold in the milk chocolate chips, dark chocolate chunks, and semi-sweet chocolate chips, making sure they’re evenly distributed throughout the batter.
Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake: Place the muffin tin in the oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Cool and serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips:
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