Nothing sings Chocolate better in your mouth than these addictive Triple Chocolate Muffins that will be gone really quickly after they are baked! Better hide them well and save a couple for yourself before everyone grabs them! No words or pictures will be able to do these Muffins justice.
Bake and taste them yourself and you will know what I mean!
These Triple Chocolate Chip Muffins are extremely moist, soft with a nice balance of that bitterness from the Cocoa Powder along with the sweetness from the Semisweet Chocolate Chips, ensuring that the different levels of chocolate are not to be missed!
Let’s proceed on to the description of the ingredients, method along with the description of the muffin.
For the ingredients, the Triple Chocolate of this recipe comes from Unsweetened Cocoa Powder, Melted Semisweet or Bitter Chocolate and finally, some added Semisweet Chocolate Chips.
It is pretty much up to your choice how bitter or how sweet you like your muffins to be for the selection of the chocolate to be melted. For me, I like to use bitter chocolate. This is to create that nice desirable bitterness from that cocoa powder, to create a background for the added semisweet chocolate chips.
If you like that bitterness from that cocoa powder, follow the ingredients I have selected in the earlier paragraph. Otherwise, use Semisweet Chocolate or Milk Chocolate for the melting, or simply add more granulated white sugar.
The quality of your Triple Chocolate Muffins will be reflected by the quality of the three ingredients. Mainly on the semisweet chocolate chips that you have added.
On top of which, we are going to add vanilla, as usual, in order to perk up that richness of the muffins. The milk and eggs add to the moisture of the muffins.
We melt the chocolates with the butter into a single rich chocolate concoction, and then add in cocoa powder. I am sure that sounds familiar? Because this method resembles that of the making of brownies!
Hence, you can expect some brownie-ness in these Triple Chocolate Muffins!
If your cocoa powder has a lot of lumps, you might consider using a fork to destroy those lumps or use a sift. This is to ensure that there won’t be lumps of cocoa powder throughout the muffins in the final product, and allow easier and better mixing.
Apart from which, there’s really nothing much else to be described about the method. It is pretty standard, just like how you will do for any muffins!
For the description of the muffins I shall just use five words. Rich, Moist, Chocolatey, Aromatic and Smooth.
Here’s a beautiful close up:
Let’s go to the much awaited recipe now!
Triple Chocolate Muffins
by Javier Tan August-18-2017
Rich, decadent and smooth. No words or pictures, no matter how beautiful, can do these Muffins justice. Taste them yourself and be the judge!
- 1 and 1/2 Cups or 180g All Purpose Flour
- 1/3 Cup or 65g Granulated White Sugar
- 1/3 Cup or 65g Lightly Packed Brown Sugar
- 1/4 Cup or 25g Sifted, Unsweetened Cocoa Powder
- 1 Teaspoon or 6g Baking Soda
- 3/4 Teaspoon or 3g Baking Powder
- 1/4 Teaspoon or 1g Table Salt
- 2 Large Eggs, at Room Temperature. 55-60g
- 1/3 Cup or 80ml Full Cream Milk, at Room Temperature
- 1/2 Cup or 115g Unsalted Butter, Cubed
- 100g or Approx 1/2 Cup Semisweet or Dark Chocolate
- 1 Teaspoon or 5ml Vanilla Extract
- 1/2 Cup to 3/4 Cup or 100g to 150g Semisweet Chocolate Chips
- Preheat your oven to 180 degrees C or 350F and line your muffin tray with paper liners.
- Using a double boiler, saucepan or microwave, melt together the butter and the 100g chocolate until a smooth mixture is formed. Leave to cool until it reaches room temperature, testing using your pinkie.
- Add in the two eggs and the two sugars ( white and brown ) and stir well until a smooth mixture is formed.
- Stir in the vanilla extract, salt, egg sugar mixture into the chocolate butter mixture until a single consistency is achieved.
- Add in the sifted cocoa powder and milk, and stir well.
- In a separate bowl, mix together the baking powder, baking soda and all purpose flour until well dispersed. Proceed to add these 3 dry ingredients with the chocolate chips into the batter and stir until just combined where there are no longer any lumps of flour and all flour has dissolved.
- Divide into 12 equal portions.
- Bake for 19-21 minutes or until a toothpick inserted into the middle comes out clean.
- As difficult as it sounds, leave it to cool in the tray for 30 minutes before consuming.
- Prep time: 20 mins
- Cook time: 25 mins
- Total time: 45 mins
- Yield: 12 Muffins
- You can keep at room temperature, in an airtight container, for up to about 4 days. You can keep it in the refrigerator but it will be slightly hardened.
- As stated in the preview, the quality of your muffins rely a lot on the three chocolates ( cocoa powder, melted chocolate, and added chocolate chips ).
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Bakeomaniac, Javier Tan!