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Triple Chocolate Muffins

These Triple Chocolate Muffins are tall and with big crispy muffin tops, filled with chocolate chips and a soft and tender crumb. There are three kinds of chocolate, melted chocolate, cacao powder, and chocolate chips in these delicious muffins. These moist muffins are quick and easy to make, making them sure to be a family hit!
5 fra 6 stemmer
Prep Time 15 minutes
Cook Time 16 minutes
Rest time 1 hour
Total Time 1 hour 31 minutes
Course Breakfast
Cuisine American
Servings 6 muffins
Calories 403 kcal

Ingredients
  

TRIPLE CHOCOLATE MUFFINS

  • 125 g all-purpose flour
  • 25 g unsweetened dutch process cocoa powder
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 75 g chocolate chips
  • 85 g vegetable oil
  • 100 g granulated sugar
  • 25 g chocolate chips melted
  • 1 large eggs
  • 50 g sour cream or full-fat plain greek yoghourt room temperature
  • 90 g whole milk room temperature
  • 1 teaspoon vanilla extract
  • 25 g chocolate chips for sprinkling on top
  • Flaky sea salt for sprinkling

Instructions
 

TRIPLE CHOCOLATE MUFFINS

  • In a bowl, sift the all-purpose flour, baking powder, baking soda, chocolate chips and salt together.
    125 g all-purpose flour, 25 g unsweetened dutch process cocoa powder, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 75 g chocolate chips
  • In another mixing bowl add melted chocolate, vegetable oil and sugar and whisk together until combined. Then add the egg and whisk until combined.
    85 g vegetable oil, 100 g granulated sugar, 25 g chocolate chips, 1 large eggs
  • Then add the whole milk, sour cream and vanilla extract and whisk it together until combined.
    50 g sour cream or full-fat plain greek yoghourt, 90 g whole milk, 1 teaspoon vanilla extract
  • Add the chocolate chips and dry ingredients to the wet batter and gently fold it together with a spatula.
  • Cover the bowl with some plastic wrap and let the batter rest for 1 hour.
  • Before starting, preheat the oven to 220ºC/425ºF conventional oven. Prepare a 12-cup cupcake pan with 6 cupcake liners, only lining every other cupcake hole, as it helps them to dome up.
  • Gently divide the cake batter into the 6 cupcake liners and sprinkle with extra chocolate chips. Be careful not to deflate the batter, so try not to touch it too much. Bake them for 8 minutes and then reduce the heat to 175ºC/350ºF and further bake for 8-10 minutes.
    25 g chocolate chips
  • Let the muffins cool in the hot pan on a wire rack. Optional sprinkle them with a bit of sea salt. After 3-5 minutes, gently remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating!
    Flaky sea salt

Nutrition

Calories: 403kcalCarbohydrates: 51gProtein: 6gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 2gCholesterol: 37mgSodium: 266mgPotassium: 130mgFiber: 3gSugar: 31gVitamin A: 162IUVitamin C: 0.2mgCalcium: 113mgIron: 2mg
Keyword chocolate, chocolate muffins, muffins
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