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

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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2 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 ­čśÇ Gut, dass es deinen Food Blog gibt, auf deine Muffin Variante bin ich schon sehr gespannt ­čÖé

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

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

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