These chocolate muffins are super loaded chocolates and are soft, fudgy, moist, and simple to whip up . The Triple Chocolate Muffins are made with melted chocolate, cocoa powder and choco chips that is three types of chocolate, so enjoy the chocolati-ness of the muffins..!!
Triple Chocolate muffins
- Are Moist, Fudgy, and over the top loaded with chocolate
- Easy to whip up.
- Perfect for a weekday breakfast, because you can make it completely ahead.
- Absolutely, a show stopper on a brunch table.
HOW TO MAKE TRIPLE CHOCOLATE MUFFINS
The Chocolate muffin batter is easy to whip up. before that a small peek into the ingredients & tools. The ingredients that go in here are
- 3 types of chocolate in TRIPLE CHOCOLATE MUFFINS -
- Good quality dark chocolate - anything around 70% or above. Bars used for baking or baking chocolate. Not the 100% cocoa content, ( because if you use that, you will need to use extra sugar for the recipe.)
- Chocolate Chips -dark or semi sweet chocolate chips. I love to use hersheys, Ghirardelli. You may use any that you can find at your local groceries
- Cocoa powder - Processed or unprocessed cocoa powder, any kind is totally ok for this recipe. A processed cocoa powder will give a rich darker colour.
- Flour - Simple plain all purpose flour here.
- Butter - unsalted butter.
- yogurt - plain unflavoured yogurt
- Eggs - whole large eggs.
- Oil - canola or vegetable oil. A little to moisten up
- Brown & granulated white sugar
- baking soda -
Still want to know why 3 types of chocolate... ? Take a closer look at this
Tools Required
- A large bowl
- double boiler set up or microwave to melt chocolate
- whisk
- spatula
- muffin liners
- an ice cream scoop or a tablespoon or a ladle
- 12 hole muffin tray or cupcake tray
The batter starts with melted butter and chocolate. just like we do for the brownies. Using melted butter and chocolate, gives a fudgy kickstart to the muffin. To the chocolate mixture add the other wet ingredients, and mix with the dry ingredients.
Mix well, and spoon into muffin liners, lined in a muffin pan.
Bake until done.
This is how chocolaty your batter will look ... !
Its important to understand that, every oven is different and will take a more or less of the given time
These are normal sized muffins, not the bakery style jumbo sized ones. Plus these muffins do not rise up much because of the melted chocolate in the batter, which weighs down the muffins, giving a nice rich dense chocolate muffin
STORAGE & SHELF LIFE
These Chocolate muffins stay good at room temperature for about 4 days.
If stored in the refrigerator, in an airtight box. These keep well for about a week
Freeze these for upto a month
SERVING IDEAS/SUGGESTIONS
And to serve, warm these up slightly and drIZZLE some chocolate sauce or some melted peanut butter, or even a dollop of cream cheese.
Now thats another muffin recipe in your kitty. Do leave a comment, on the recipe or anything about baking that I can help you with. for more
TIPS TO MAKE THESE FOR A CROWD.
There are ways you can make these for a crowd. And choice of method, depends totally on you time in hand and
TRIPLE CHOCOLATE MUFFINS
Ingredients
- 120 g semi sweet chopped chocolate
- 120 g butter
- 60 g granulated sugar
- 60 g brown sugar I used dark brown
- 60 g all purpose flour
- 30 g cocoa powder unsweetened
- ½ teaspoon baking soda
- ¼ tsp salt
- 2 large eggs
- 1 tablespoon vegetable oil
- 60 g yoghurt
- 150 g dark or semisweet chocolate chips
Instructions
- Melt chocolate with butter. mix until its homogenous. keep aside and let it come to close to room temperature.
- Preheat oven at 170ºc. Line a muffin pan with liners.
- In another bowl - Whisk flour, cocoa powder, baking soda, salt. keep aside.
- Now to the chocolate mixture, whisk in eggs one by one, sugar, oil, yoghurt, Mix well. set aside.
- Fold in the wet ingredients into the dry ingredient using a spatula. until all the flour is well incorporated. The batter will be very thick. To this, add the chocolate chips and fold well.
- Scoop them into the prepared pan. fill upto ¾ of the liner.
- Bake for 15 mins. checking in between 12 to 15 minutes.
- Let it cool for 10 mins in the pan, then remove from the pan and let it completely cool on the wire rack. Serve Warm
Notes
- Use good quality dark chocolate anything around 54 to 70% should do good. Anything beyond 70% you will have to alter the amount of sugar in the recipe. If I ever try then I will update. If any of you try, then pls do comment
- These muffins do not rise high like bakery muffins, because the melted chocolate weighs the batter down.
- Every oven is different, so keep an oven thermometer, my muffins baked in just 12 minutes.
- you dont want to overbake these muffins. So do check in between 12 to 15
- the size of the muffin depends on the size of the liner.
Kelly
Instruction #4 mentions yogurt, but it isn't listed in the ingredients..?
Shrilatha
Im extremely sorry about the error. It 60 grams of yoghurt.
Thanks for pointing out.
Stephen
doesn’t say on the ingredients list about the vanilla and doesn’t say when to add the chocolate chips, other than that a wonderful recipe!
Shrilatha
hey stephen thank you for letting me know about the typo erroe.
Vanilla is optional, you can add it with the wet ingredients that is yoghurt oil
Chocolate chips - will be added in the end and folded once using a spatula.
I have updated it.