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How To make Triple Chocolate Muffins
How To make Triple Chocolate Muffins
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1/2 c Butter
3 oz Unsweetened chocolate
2 1/4 c Flour
1 t Baking soda
1/4 ts Salt
1 c Buttermilk
1 c Sugar
2 Eggs
1 t Vanilla
6 oz Milk
The Most Chocolatey Double Chocolate Muffins
These fluffy and moist double chocolate muffins are made entirely from scratch in just over 30 minutes. They're perfectly chocolatey without being too rich for breakfast.
Recipe:
Ingredients
1 ⅔ cups all-purpose flour (208g)
1 cup granulated sugar (200g)
1 ½ teaspoons baking soda
½ teaspoon table salt
½ cup natural cocoa powder (50g)
½ cup very hot or boiling water (118ml)
½ cup canola or vegetable oil (118ml)
1 cup sour cream (240g) (see note)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups semisweet chocolate chips, divided (340g) (I like to use a blend of mini and regular-sized chocolate chips
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Muffin tin (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:51 Preheat oven to 375F (190C) and line a 12-count muffin tin (see note) with paper liners.
00:55 In a large mixing bowl, whisk together flour, sugar, baking soda and salt.
01:20 Pour cocoa powder into a separate heatproof bowl or large measuring cup. Carefully pour very hot or boiling water overtop and whisk until mixture is smooth.
02:04 Add oil to cocoa powder mixture and whisk in (it will separate, this is fine) then add sour cream, eggs, and vanilla extract and whisk until thoroughly combined.
04:00 Add wet ingredients to dry ingredients and use a spatula to gently fold together until about halfway combined. Add 1 ½ cups (255g) of chocolate chips and continue to fold batter together until chocolate chips are well distributed and batter is just combined.
05:02 Portion batter into muffin tin, filling ⅔ of the way full, then sprinkle muffin tops with remaining chocolate chips.
05:32 Bake in center rack of 375F (190C) oven for 17-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist fudgy crumbs.
05:42 Allow muffins to cool in their tin for 10-15 minutes before carefully removing to a cooling rack to cool completely.
Notes
Storing
Store in an airtight container at room temperature for up to 3 days. Muffins may also be wrapped and frozen for several months.
Sour Cream
You may substitute full-fat plain Greek yogurt instead.
Muffin Tin
This recipe makes 18 muffins and a typical muffin tin holds only 12. If you have two tins, divide the batter into the two tins and bake one tray at a time. If you only have one tin, bake the first batch, allow the muffins to cool 10 minutes, carefully remove them to a cooling rack and allow the tin to cool completely before baking the remaining batter.
Original Recipe
For those of you who are diehard fans of the original recipe, you can find that one here:
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Chocolate muffins | Wild Cookbook
Super Moist Double Chocolate Muffins | Best Recipe
How to make the best Double Chocolate Muffins, so moist and so rich. This is the best recipe ever, so easy to make-one bowl recipe.
Here's what you'll need:
1/3 cup plain yogurt (100g) You can replace with milk
1 large egg
2/3 cups milk (160ml)
1/2 cup oil ( not shown in the video)
1/2 tbsp vanilla extract (8ml)
1 cup sugar (200g)
1 and ¾ cup all purpose flour (220g)
3/4 cups pure cocoa powder (67g)
1 and ½ tsp baking powder (7g)
1 tsp baking soda (5g)
1 tsp salt (4g)
1 and 1/2 cup semi sweet chocolate chips and more for toppings
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Triple Chocolate Muffins
Do you know the muffin man? You do now! These babies are incredibly easy to whip up and you can adapt this recipe with all sort of other ingredients! :)
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Chocolate Muffins | Mortar and Pastry
~The best easy chocolate muffins recipe~
Chocolate chip muffins // Double Chocolate Muffins // Moist Chocolate Muffins // Chocolate Cake
We would love to see your works! Please tag us on Instagram and Facebook at Mortar and Pastry or use the hashtag mortarandpastry and show us your creations!
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Ingredients:
1 ¾ cups all purpose flour
½ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup sugar
1 cup fresh milk
1 medium egg
1 stick (113g) melted butter, unsalted
½ cup chocolate chips plus more for toppings
*3oz cupcake liners (makes 12 muffins)
*Bake in a preheated oven at 190C for 13-15 minutes and cool completely
CHOCOLATE MUFFINS RECIPE
Ingredients by weight and volume:
210g all purpose flour
40g cocoa powder
10g baking powder
5g baking soda
3g salt
165g white sugar
240mL (or 246g) fresh milk
1 medium egg (50g)
1 stick (113g) melted butter, unsalted
70g chocolate chips plus more for toppings
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Triple chocolate cupcakes | Akis Petretzikis
Triple chocolate cupcakes | Akis Petretzikis
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Chef: Akis Petretzikis
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Vasilakopoulou, Maria Vasilakopoulou, Kellina Dimitriadi, Markos Papakostantinou, Giannis Margaris, Eri Christogianni, Anna-Maria Volanaki, Michalis Zanakis, Kyriakos Papaemmanouil
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