BAKERY STYLE TRIPLE CHOCOLATE MUFFINS
Forget the bakery, we are making Triple Chocolate Muffins in our own kitchens! Delicious, decadent, and easy to make, these muffins are better than the bakery's!
Provided by Angelina
Categories Muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Line a 12-cup muffin tin with liners and set aside.
- In a large bowl, cream butter and sugars until light and fluffy. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Beat in vanilla.
- Combine flour, cocoa, baking soda and salt in a separate bowl. Add dry ingredients to creamed mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips
- Fill paper-lined muffin cups two-thirds full. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
TRIPLE CHOCOLATE MUFFINS
These brownie-like muffins come together with pure baking chocolate, cocoa powder, and chocolate chips for 3x the chocolate goodness in the morning!
Provided by Sally
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside.
- Coarsely chop the chocolate. Place in a medium heat-proof bowl along with the butter. Microwave on high in 10 second increments, whisking after each until completely smooth and chocolate has melted. Cool for 5 minutes, then whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
- Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Add the wet ingredients and fold to completely combine- make sure there are no flour spots at the bottom of the bowl. Fold in the chocolate chips. Batter will be thick.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh stored at room temperature for a few days- then transfer to the fridge for up to 1 week.
TRIPLE CHOCOLATE MUFFINS
a delicious treat !
Provided by rosieiscoolforever
Time 35m
Yield Makes Muffins
Number Of Ingredients 9
Steps:
- preheat the oven to 200 c / 400 f / gas mark 6. Break the chocolate into a bowl and heat over a pan of simmering water untill melted.
- Sift the flour and baking powder into a bowl. In a separate bowl add the muscado sugar, melted chocolate,butter,milk and eggs and mix well. Crefully fold in the flour, taking care to not over mix. Stir in the chocolate chips.
- Spoon the mixture into paper muffin casesand bake for 25 minutes or until muffins have risen and are firm to touch. remove from the oven and cool for 5 minutes.
- serve warm or cold
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