To really kick Monday into high gear, we’re entering the triple chocolate territory. Double chocolate? Pish posh. That’s old news! Double chocolate simply doesn’t stand a chance next to this decadent trio of chocolate goodness.
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?
Something like that.
I just arrived back from a busy conference in Salt Lake City. I met with old friends and new ones, taught a cooking workshop for fellow bloggers, and ran a discussion on hiring an assistant. The 5 days were a complete whirlwind full of educational and inspiring ideas, but it’s especially nice to come home to routine, my own bed, and a little peace and (somewhat) quiet. Also, is it weird I dreamed about the dogs while I was gone? (Yes.)
First thing on my to-do list is to begin filming Facebook and Instagram Live videos. Do you have both of those social channels? I hope to begin implementing live baking demos into my weekly schedule on both socials. It would be so fun to show you–live!! and in my own kitchen!!– how to make recipes like salted caramel, soft chocolate chip cookies, frosting techniques, and more. Thoughts?
But first, let’s get back to this triple chocolate muffin business.
Two Bowls, No Mixer
For a truly unique chocolate muffin experience unlike any others, let’s start with real chocolate. That’s how I begin my favorite homemade brownies, too. Melt butter and real chocolate together, then add some sugar and eggs. Because muffins are supposed to be a little cakey (not really brownie texture, ya know?), let’s add sour cream. That’s not something I add to my favorite brownies. Sour cream lightens up the batter so the final product will be really rich, yet very soft. That’s about it for the wet ingredients.
For the dry ingredients, let’s not waste the opportunity to use cocoa powder. This deepens the chocolate flavor. Use natural unsweetened cocoa powder. (Here is the difference between natural and dutch-process cocoa powder.) Make sure you’re not reaching for dutched! We’ll whisk the cocoa with flour, leavener, and salt. Easy stuff.
For the final and third addition of chocolate, let’s get a little generous with chocolate chips. I REALLY love dark chocolate chips in these muffins, though regular semi-sweet are fantastic as well. Mini chocolate chips ensure there’s extra chocolate in each bite, but I went with regular size since that’s all I had at the time. Use any chips you prefer because this chocolate muffin batter can handle it.
Look how thick it is! That’s when you know you’re getting a muffin with a tight and delicious crumb. Doesn’t it look like fudge? Just you wait until these mega chocolate bombs are done.
These muffins don’t rise quite as high as my typical muffins (even after our high temperature trick) and that’s because the melted chocolate weighs the batter down. Certainly not a problem and you’ll definitely still have a little height. But what’s even better are the beautiful cracks and crevices on top, making these triple chocolate muffins perfect for breaking open and dunking in your cuppa joe.
I love that the tops are slightly crisp, too. And those melt chips inside. I mean it’s not a chocolate muffin unless there’s MELTY CHIPS INSIDE!
I’m only sort of sorry for doing this to you on a Monday.
- one 4-ounce bar semi-sweet chocolate1
- 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 powder2
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 heaping cup (180-200g) semi-sweet or dark chocolate chips (mini size works too!)
- 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.
- 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.
- Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Add the wet ingredients and fold to completely combine– make sure there are no flour spots at the bottom of the bowl! Fold in the chocolate chips. Batter will be thick.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh stored at room temperature for a few days– then transfer to the fridge for up to 1 week.
Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
- 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.
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Have you tried my favorite chocolate chip muffins yet? They have brown sugar crumble on top!