Triple Chocolate Muffins

Triple Chocolate Muffin

Triple chocolate muffins are a chocoholic’s dream come true. There is no other way of saying this. I am a chocoholic and I will never understand why some people say they eat less chocolate in summer because it is warm. Seriously? I don’t get what the wheather has to do with anything. I will eat chocolate, all the time. I love chocolate. Always. Period.

Triple Chocolate MuffinAnd I was craving chocolate when we moved from the north of Germany to the south. I don’t know, unpacking boxes, scrubbing the old apartment, decorating the new apartment, whatever the cause was, I wanted something very chocolaty, desparately. And then I thought of this recipe I had seen some time ago. If you don’t know the blog Bake to the roots, check it out, it is one of my favorite blogs.

So I went to Marc’s blog and found this triple chocolate muffin recipe. Aaaah, this was exactly what I wanted and what I needed. Super, duper soft, veeeery chocolaty, and so moist and even more chocolate flavor. Yes, I loved it from the first bite, I am sure you will love it, too.

Triple Chocolate MuffinUnsure of whether this is for you? Well, if you want to know, this recipe yields about eight tall muffins and you will use about 300 grams of semi-sweet chocolate. If this ratio isn’t prefect, I don’t know what is. Think of a brownie, soft, very chocolaty cake/muffin and you will get this dream come true.

Triple Chocolate MuffinCredit: Bake to the roots

Triple Chocolate Muffins

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Serves: 8 larger muffins
Cooking Time: 20min preparation + 25min of baking

Ingredients

  • 300 grams of semi-sweet chocolate
  • 120 grams of butter
  • 90 grams of brown sugar
  • 80 grams of sour cream
  • 1 teaspoon of vanilla extract, see here how to make your own
  • 2 eggs, size L
  • 60 grams of all-purpose flour
  • 30 grams of unsweetened cocoa powder
  • 1/2 teaspoon of baking soda
  • 1 pinch of salt

Instructions

1

Cut eight squares with 15x15cm from parchment paper. Place each on top of a muffin tin and press down with a glass to get paper tins from parchment paper. Preheat oven to 200 degrees Celsius.

2

Melt 100 grams of chocolate with the butter in the micorwave or on low heat on the stovetop. Set aside and let cool. Meanwhile chop up the remaining 200 grams of chocolate.

3

Whisk together sugar, sour cream, vanilla extract, and eggs in a large bowl. Add the slightly cooled chocolate mix and stir. Add flour, cocoa, baking soda, and salt and mix until combined. Fold in half of the chopped up chocolate.

4

Evenly divide the dough into the eight muffin forms and sprinkle the remaining chocolate on top. Bake for 5min, then reduce temperature to 180 degrees Celsius and bake for 17-20 more minutes. An inserted toothpick should come out clean.

Triple Chocolate Muffin

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4 Comments

  • Reply
    Mo von heartofginger
    Tuesday March 5th, 2019 at 12:00 PM

    Bhoa die sind ja der Hammer, ich liebe sie jetzt schon, obwohl ich sie noch nicht nachgebacken habe. Muss zugeben, dass ich auch ein Chocoholic bin 😀 Gut, dass es deinen Food Blog gibt, auf deine Muffin Variante bin ich schon sehr gespannt 🙂

    • Reply
      Jenny
      Tuesday March 5th, 2019 at 12:19 PM

      Danke, sie sind wirklich der Hammer. Melde dich gern und berichte wie sie schmecken!

  • Reply
    Victoria
    Saturday April 18th, 2020 at 11:35 AM

    The first time I made these muffins, I had popped them into the oven only to discover, when I turned around to look at the counter, that I had accidentally left out the cocoa powder. It was too late to add it. But when the muffins came out of the oven, I was shocked by how spectacularly good they were–light as clouds yet deeply chocolatey and completely addictive. I made them again, this time adding the 30 grams of cocoa powder called for in the recipe, but it made the muffins dry by comparison. So I’ve tinkered with the recipe, adding only 2 grams of cocoa powder, using a mix of milk chocolate and bittersweet chocolate, using homemade creme fraiche instead of sour cream, using a 1/4 tsp. salt and 1/8 tsp. of espresso powder. I mix in all the chopped chocolate and top with a sprinkling of sparkling sugar. I just made a double batch for my brother for his birthday, and he pronounced them the best chocolate muffins he had ever eaten in his life. I can’t thank you enough for this amazing recipe, which, by a happy accident in my case, turned out to be the best thing since sliced bread, making muffins better than any bakery chocolate muffins my family has ever eaten. We adore them!

    • Reply
      Jenny
      Saturday April 18th, 2020 at 11:37 AM

      Thank you so much, will definitely also try without cocoa powder!

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