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Triple Chocolate Muffins Recipe

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Delight in these decadent Triple Chocolate Muffins, packed with rich cocoa, melted semisweet chocolate, and gooey chocolate chips. Perfectly moist and chocolaty, these muffins offer a triple dose of chocolate flavor in every bite, baked to perfection with a tender crumb and a slightly crisp top.

Ingredients

Dry Ingredients

  • 1¼ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Chocolate and Butter

  • 4 ounces semisweet chocolate, finely chopped
  • ½ cup unsalted butter

Wet Ingredients

  • 1 cup granulated sugar
  • 2 eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract

Additional

  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a standard muffin tin with paper muffin cups or grease it with non-stick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
  3. Melt Chocolate and Butter: In a large bowl, melt the finely chopped semisweet chocolate and unsalted butter together until completely smooth. This can be done in the microwave in 30-second bursts with stirring between each, or over a double boiler using a heatproof bowl set over simmering water.
  4. Combine Wet Ingredients: Whisk the granulated sugar into the melted chocolate and butter mixture until combined. Then add the sour cream and vanilla extract, whisking well. Finally, gently whisk in the eggs, being careful not to overmix.
  5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until only a bit of dry flour remains. Gently fold in the semisweet chocolate chips until evenly distributed.
  6. Fill Muffin Cups: Divide the batter evenly among the muffin cups using a ¼ cup scoop for uniform sizing.
  7. Bake Muffins: Bake initially at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 15 to 20 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs attached.
  8. Cool and Store: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days, or freeze wrapped individually in plastic wrap inside an airtight container for up to 3 months.

Notes

  • Do not overmix the batter after adding the eggs to keep the muffins tender and moist.
  • Use a ¼ cup scoop for even muffin sizes and consistent baking.
  • Check muffin doneness with a toothpick; some moist crumbs are ideal to avoid dryness.
  • Freezing leftover muffins preserves freshness and flavor for longer periods.

Find it online: https://marthatasty.com/triple-chocolate-muffins-recipe/