Do you like chocolate?
Actually, do you LOVE chocolate?
Do you spend your days dreaming about living in a chocolate waterfall, near a bed of chocolate crumb sand, under a sky of white chocolate stars, on the edge of a chocolate fudge volcano?
Only me? Awkward. 😉
I’ve been living without an oven for the last three months. For the first two months of the summer, I was interning abroad in Singapore, where I didn’t have access to a full kitchen (also street food was cheap and incredible) — and then, I came home to a broken oven. A baker’s worst nightmare.
However, my desire to mix and measure, whisk and fold, and turn the oven on and off would not stop. I needed my oven; I needed it ASAP (I’m a dramatic gal).
So, as soon as I arrived to Austin this past weekend (to start my third year of college — say what?), I turned on my oven, tied up my apron, and baked these chocolate muffins.
Not one, not two, but THREE chocolate components make these muffins rich and decadent. If you love chocolate, you will absolutely love these.
Start by melting butter and chocolate in a heat proof bowl. Melted chocolate is beautiful. Just beautiful.
Now, it’s time to add all of the additional ingredients to this chocolate mixture — eggs, sugar, vanilla, and sour cream.
Whisk together the flour, cocoa powder, salt, and baking soda.
Combine the wet and dry ingredients together — don’t over mix, as this will make the muffins dense and dry; we want soft and moist muffins.
My favorite part: fold in the chocolate chips (and eat some in the process).
Line your muffins liners — and wait to create these puffs of perfection:
Triple Chocolate Muffins
- 1/2 cup butter (1 stick)
- 4 ounces semi-sweet baking chocolate, chopped
- 2 eggs, room temperature
- 3/4 cup sugar*
- 1 teaspoon vanilla extract
- 1/3 cup sour cream
- 1/2 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Pre-heat the oven for 425 degrees and spray muffin tin or place cupcake liner.
- Melt butter and chocolate in a heat proof bowl.
- Add eggs, sugar, vanilla, and sour cream until well combined.
- In a larger bowl, whisk together flour, cocoa, baking soda, and salt.
- Fold together wet and dry ingredients until flour clumps dissolve.
- Mix in chocolate chips.
- Fill batter into muffin tray (to the top) and bake at 425 degrees for 5 minutes.
- After the initial 5 minutes, change the heat setting to 350 degrees and bake for a remaining 12-15 minutes (until a toothpick comes out clean).
- Remove from the oven and allow to cool for 5 minutes before moving from tray.
- Good quality chocolate is key to make a good tasting muffin. I used Ghirardelli semi-sweet baking bars.
- If you don’t like a deep chocolate flavor, you can up the sugar to 1 cup. Alternatively, if you enjoy a rich chocolate flavor, you can decrease the sugar to 1/2 cup.
- The baking temperature change is important to produce moist muffins.
- This recipe is from Sally’s Baking Addiction. The original recipe can be found here.