The name of these muffins might be a bit misleading, to be honest. Instead of Triple Chocolate Muffins, they should be called Chocolate-in-three-different-physical-states Muffins – something like that ;)
So I guess you are expecting three different kinds of chocolate in these muffins. Well… you could do that. But it’s easier to use just one good one ;) But why triple then? Easy. You got melted chocolate within the dough and cocoa (that’s kind of chocolate too, right?!), chocolate chunks also added to the dough and chocolate sprinkled on top. Makes three times. Almost four times if you count the cocoa. If you’d like, you could use three different kinds of semi-sweet chocolate (or milk chocolate chunks for the dough). Triple chocolate explained ;P
To be honest – all just marketing ;P Even though there is already a huge load of chocolate in the muffins, calling them triple chocolate will attract more chocolate addicts ;) So be warned – you might want to serve a glass of milk or coffee with these muffins. You might want to be prepared when all that chocolate kicks in…
Fun aside – the muffins are really very chocolaty but on the other hand not dry. That sometimes happens with bakes if you add a lot of chocolate. These are perfect… if you do not over-bake them of course ;) If you like some additional crunch in your muffins, add some chopped nuts or add some chocolate streusel on top. Very nice additions :)
If you like chocolate, you should definitely try these recipes as well. In my opinion you can never (ever) have enough recipes with chocolate at hand. There is always time for something sweet with chocolate, right? ;
INGREDIENTS / ZUTATEN
(for 7 large muffins)
11 oz. (300g) semi-sweet chocolate, chopped and divided
1/2 cup (120g) butter
1/2 cup (100g) brown sugar
1/3 cup (80g) sour cream
1 tsp. vanilla extract
2 large eggs
1/2 cup (60g) all-purpose flour
1/3 cup (30g) cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
(für 7 große Muffins)
300g Zartbitterschokolade, gehackt und aufgeteilt
120g Butter
100g brauner Zucker
80g Schmand
1 TL Vanille Extrakt
2 Eier (L)
60g Mehl (Type 405)
30g Kakao
1/2 TL Natron
1/4 TL Salz
DIRECTIONS / ZUBEREITUNG
1. Preheat the ove to 425°F (220°C). Line a muffin tin with paper liners (tulips). The recipe is for larger muffins – if you only have regular paper liners, you need more. Set aside.
2. Chop the chocolate. Set aside about 7 oz. (200g) of the chocolate and add the rest to a heatproof bowl along with the butter. Melt in the microwave or over a pot with simmering water. Mix until smooth and let cool down a bit. Add the sugar, sour cream, vanilla extract and eggs and mix until well combined. Add the flour, cocoa powder, baking soda, and salt to a large bowl and mix. Add the chocolate mixture and fold in until well combined. Add about 2/3 of the chopped chocolate you kept aside and fold in. Fill into the tulip paper liners and sprinkle with the remaining chopped chocolate.
3. Place in the oven and bake for 5 minutes, then reduce the heat to 350°F (175°C) and bake another 17-20 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and let cool down completely on a wire rack.
1. Den Backofen auf 200°C (425°F) Ober-/Unterhitze vorheizen. Ein Muffin-Blech mit Papierförmchen (Tulpen) bestücken. Das Rezept ist auf große Muffins ausgelegt, wer nur kleine Papierförmchen hat, braucht ein paar mehr. Zur Seite stellen.
2. Die Schokolade grob hacken. Etwa 200g (7 oz.) davon zur Seite stellen und den Rest zusammen mit der Butter in eine hitzebeständige Schüssel geben und dann in der Mikrowelle oder über einem Topf mit köchelndem Wasser schmelzen und glatt rühren. Die Schokoladenmasse etwas abkühlen lassen und dann den Zucker, Schmand, Vanille Extrakt und die beiden Eier unterrühren. Zur Seite stellen. Das Mehl mit dem Kakao, Natron und Salz in einer große Schüssel geben und vermischen. Die Schokoladenmixtur dazuschütten und kurz verrühren. Von der zurückbehaltenen Schokolade etwa 2/3 unter den Teig heben und dann in die Papierförmchen füllen.
3. Die restliche Schokolade darüber streuen und dann in den Ofen schieben und für 5 Minuten backen. Die Temperatur dann auf 175°C (350°F) runtersetzen und für weitere 17-20 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst aus dem Ofen nehmen, wenn er sauber herauskommt. Die fertig gebackenen Muffins auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Triple Chocolate Muffins
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 7 1x
Description
Delicious and large coffee house style muffins with loads of chocolate. Get a coffee or glass milk ready and enjoy!
Ingredients
- 11 oz. (300g) semi-sweet chocolate, chopped and divided
- 1/2 cup (120g) butter
- 1/2 cup (100g) brown sugar
- 1/3 cup (80g) sour cream
- 1 tsp. vanilla extract
- 2 large eggs
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (30g) cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Instructions
- Preheat the ove to 425°F (220°C). Line a muffin tin with paper liners (tulips). The recipe is for larger muffins – if you only have regular paper liners, you need more. Set aside.
- Chop the chocolate. Set aside about 7 oz. (200g) of the chocolate and add the rest to a heatproof bowl along with the butter. Melt in the microwave or over a pot with simmering water. Mix until smooth and let cool down a bit. Add the sugar, sour cream, vanilla extract and eggs and mix until well combined. Add the flour, cocoa powder, baking soda, and salt to a large bowl and mix. Add the chocolate mixture and fold in until well combined. Add about 2/3 of the chopped chocolate you kept aside and fold in. Fill into the tulip paper liners and sprinkle with the remaining chopped chocolate. Place in the oven and bake for 5 minutes, then reduce the heat to 350°F (175°C) and bake another 17-20 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and let cool down completely on a wire rack.
Notes
- Enjoy baking!
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Hai Marc. Can i replace or substitute with a plain yogurt for a sour cream to make triple chocolate muffin? Thank you Marc
Hi Nadia,
that should be ok. You might want to add a little bit of lemon juice or vinegar to the dough to make sure the baking soda is completely activated.
Cheers
Marc