Triple Chocolate Muffins with Chocolate Ganache
Light, fluffy, and moist, these sky high Triple Chocolate Muffins with Chocolate Ganache will beat any store bought muffin by a mile! Make them even more craveworthy by stuffing them with chocolate ganache before baking for a melty chocolate surprise.
Servings: 8 muffins
Calories: 540kcal
Equipment
Ingredients
Chocolate Ganache
- 4 ounces chopped chocolate not chocolate chips
- ½ cup heavy cream heated until steaming
Dry Ingredients
- 1 ½ cups all purpose flour
- ½ cup cocoa powder
- ¾ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- ¼ cup unsalted butter melted and cooled to room temp
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract or paste
- 3 tbs espresso hot
More chocolate
- 4 ounces mini chocolate chips
- 4 ounces milk chocolate chips
- 4 ounces semi-sweet chocolate chopped
Instructions
Make chocolate ganache
- In a shallow bowl, pour hot heavy cream over chopped chocolate. Cover and let sit for 5 minutes.
- Whisk until smooth. Place bowl in freezer until solid, about 30 minutes.
- Remove from freezer and use a small scoop, or one tablespoon measure, to make scoops of ganache. Put on a sheet pan and place back into the freezer while you prepare the muffin batter.
Make muffins
- Preheat your oven to 425°F and line 8 muffin wells with large paper muffin liners, or if making standard size muffins, place one liner in each well. Spray lightly with nonstick spray. Melt your butter and add your oil to it to cool it down.
- In a large mixing bowl, whisk together all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and kosher salt.
- In a measuring cup, or medium bowl, whisk together buttermilk, eggs, vanilla, and 3 tablespoons of hot espresso.
- Pour wet ingredients into dry ingredients and mix halfway, then begin drizzling in melted butter and oil while continuing to mix.
- Mix in your choice of chocolate. I used chopped semi-sweet chocolate, milk chocolate chips, and mini chocolate chips. Reserve some for the tops of the muffins.
- Place one scoop of batter into the muffin wrappers. Press one ball of ganache into the batter. Top with another scoop of batter and sprinkle the tops with more chocolate.
- Bake at 425°F for 5 minutes, then turn down the oven to 350°F without opening the oven door. Bake for another 15 to 18 minutes, or until muffins are set and a toothpick inserted into the top comes out clean or with just a bit of ganache.
- For best results, remove from pan and let cool on a wire rack for at least 30 minutes, or your muffins may fall apart. I’ve never actually made it that long, but you should do as I say, not as I do.
Notes
Ganache can be made up to 2 days ahead, and refrigerated, then scooped and frozen, or scooped into balls and frozen for up to a month.
Note on Buttermilk: When it comes to the liquid I use in muffins, I sometimes make adjustments based on what I have in the fridge at the moment. I don’t recommend making your own "buttermilk" by mixing lemon juice or vinegar with milk, as the acidity won’t be the same as true buttermilk. You can absolutely use Greek yogurt or sour cream in place of the buttermilk, if that’s what you have on hand.
If you substitute with milk – whole milk, skim milk, or almond milk for instance – remove the baking soda from the recipe and increase the baking powder to 3 teaspoons.
I do not recommend using chocolate chips for making the ganache as they contain stabilizers which may leave you with a grainy ganache.
Store covered at room temperature for up to 3 days.
Reheat by microwaving for about 20 seconds. Use caution because the center may be very hot.
Nutrition
Calories: 540kcal | Carbohydrates: 70g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 387mg | Potassium: 369mg | Fiber: 4g | Sugar: 43g | Vitamin A: 552IU | Vitamin C: 0.2mg | Calcium: 161mg | Iron: 3mg
