Triple Chocolate Muffins Recipe

These are TRIPLE chocolate muffins. Where fudgy brownies and moist chocolate cake meet coffee’s favorite friend. Crisp tops, melty chips, and moist centers, these not-so-innocent muffins transport you immediately to dessert. Don’t they always say dessert is the most important meal of the day?

yield: 12-14 MUFFINS


one 4-ounce bar semi-sweet chocolate*
1/2 cup (115g; 1 stick) unsalted butter
3/4 cup (115g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup (80g) sour cream or plain yogurt, at room temperature
1/2 cup (60g) all-purpose flour
1/3 cup (32g) unsweetened natural cocoa powder**
1/2 teaspoon baking soda
1/4 teaspoon salt
1 heaping cup (180-200g) semi-sweet or dark chocolate chips (mini size works too!)

Recipe Notes:
*For the 4 ounces of chocolate, make sure to use high quality chocolate, not chocolate chips. (You will use chocolate chips as the last ingredient.) I suggest high quality chocolate baking bars sold in the baking aisle such as Baker's, Ghirardelli, Nestle, or Lindt. They're all typically sold in 4 ounce bars.
**Use natural cocoa powder, not dutch-process cocoa powder. Read about the difference between natural cocoa powder and dutch-process cocoa powder.


  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside.
  2. Coarsely chop the chocolate. Place in a medium heat-proof bowl along with the butter. Microwave on high in 10 second increments, whisking after each until completely smooth. Whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
  3. Visit Triple Chocolate Muffins @ for full directions.

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