Triple Chocolate Muffins
User Reviews
4.6
Triple Chocolate Muffins
Description
These muffins showcase triple chocolate through the use of cocoa powder, finely chopped semisweet chocolate melted with butter, and added semisweet chocolate chips folded into the batter. The sour cream enriches the texture while adding moisture and subtle tang to balance the sweetness and chocolate flavors.
The batter is carefully mixed to avoid overworking, preserving a tender crumb. Baking at 425°F at the start and then lowering the heat encourages good rise and moist interiors. The final muffins have a deep chocolate color, with pockets of melted chips for bursts of chocolate in each bite.
They can be made as standard muffins, mini muffins, or quick bread using the same batter. Storage instructions recommend airtight containers at room temperature for up to 4 days, refrigeration for up to a week, and freezing wrapped for up to 3 months.
Ingredients
- 1¼ cups all-purpose flour
- ½ cup cocoa powder unsweetened
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces semisweet chocolate finely chopped
- ½ cup butter unsalted
- 1 cup granulated sugar
- 2 egg
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 425 degrees F. Line a standard muffin tin with paper muffin cups or grease with a non-stick cooking spray.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, melt together the chocolate butter until completely smooth. (You can do this in a glass bowl using a microwave in 30-second bursts, stirring after each; or you can use a heatproof bowl set over a small saucepan of barely simmering water.)
- Whisk the sugar into the melted chocolate mixture until combined, then whisk in the sour cream and vanilla extract. Finally, gently whisk in the eggs until incorporated, taking care not to overmix at this stage.
- Add the dry ingredients to the wet ingredients and use a rubber spatula to gently fold and mix until just a little bit of dry flour remains. Add the chocolate chips and gently mix them together until they are evenly distributed and no dry flour remains.
- Divide the batter evenly between the muffin cups (I find a ¼ cup scoop to work perfectly).
- Bake for 5 minutes, then reduce the oven temperature to 350 degrees F and continue baking for 15 to 20 minutes, until a toothpick inserted into the center comes out with moist crumbs attached. Allow to cool for 5 minutes, then remove the muffins from the pan to a wire cooling rack until cooled completely.
- Store in an airtight container at room temperature for up to 4 days, or wrap individually in plastic wrap and place in an airtight container or resealable bag and freeze for up to 3 months.
Notes
- This batter can be baked as 24 mini muffins at 350°F for 10–14 minutes instead of standard muffins.
- To make quick bread, bake in a 9x5-inch loaf pan for 55–60 minutes using the same batter.
- Store muffins airtight at room temperature for up to 4 days or refrigerate for up to 1 week.
- Freeze wrapped muffins for up to 3 months and thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 54mg | 18% |
| Sodium | 165mg | 7% |
| Potassium | 231mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
