Triple Chocolate Muffins

By Sally's Baking Recipes · 50 min

Ingredients

Instructions

1. Heat the oven to 425°F (218°C). Grease a 12-cup muffin pan with nonstick spray or line it with cupcake liners.
2. Coarsely chop the chocolate and put it in a medium heatproof bowl with the butter. Microwave on high in 10-second bursts, whisking after each, until smooth and fully melted. Let it cool for 5 minutes, then whisk in the sugar, eggs, vanilla and sour cream.
3. In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Add the wet mixture and fold until fully combined, making sure no flour is left on the bottom of the bowl. Fold in the chocolate chips. The batter will be thick.
4. Divide the batter among the cups, filling each to the top. Bake 5 minutes at 425°F (218°C), then leave the muffins in the oven and lower the heat to 350°F (177°C). Bake 15–17 more minutes, until a toothpick inserted in the centre comes out clean.
5. Cool the muffins 5 minutes in the pan, then move them to a wire rack to cool completely.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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