First things first—preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or lightly grease it with butter or cooking spray. This ensures easy removal and keeps your muffins from sticking.

In a medium-sized bowl, whisk together:

Flour

Cocoa powder

Baking powder

Baking soda

Salt

Mixing these ingredients helps to evenly distribute the leavening agents and ensures that the muffins rise beautifully without any lumps.

In another large bowl, whisk together:

Melted butter

Granulated sugar

Brown sugar

Eggs

Buttermilk

Vanilla extract

Be sure your butter is not too hot—just melted enough to combine smoothly with the sugar. This will keep your muffins from becoming greasy. Stir until everything is well blended and smooth.

Now, gently add the dry ingredients to the wet ingredients. Fold them together using a spatula—don’t overmix! You want the batter to stay light and airy, so a few streaks of flour are perfectly fine.

Now for the fun part—fold in the dark, milk, and white chocolate chips. The melted chocolate from the batter, along with the three types of chips, will create those delicious pockets of gooey chocolate goodness throughout the muffins.

Scoop the muffin batter into the prepared muffin tin, filling each cup about ¾ full. This ensures they’ll rise nicely without overflowing.

Pop the muffin tin into your preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on them towards the end to prevent over-baking, which could make them dry.

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This step helps them firm up and keeps them from falling apart.