Triple Chocolate Muffins

To really kick Monday into high gear, we’re entering the triple chocolate territory. Double chocolate? Pish posh. That’s old news! Double chocolate simply doesn’t stand a chance next to this decadent trio of chocolate goodness.

These are TRIPLE chocolate muffins. Where fudgy brownies and moist chocolate cake meet coffee’s favorite friend. Crisp tops, melty chips, and moist centers, these not-so-innocent muffins transport you immediately to dessert. Don’t they always say dessert is the most important meal of the day?

Something like that.

Ingredients:

• one 4-ounce bar semi-sweet chocolate1
• 1/2 cup (115g; 1 stick) unsalted butter
• 3/4 cup (115g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/3 cup (80g) sour cream or plain yogurt, at room temperature
• 1/2 cup (60g) all-purpose flour
• 1/3 cup (32g) unsweetened natural cocoa powder2
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 heaping cup (180-200g) semi-sweet or dark chocolate chips (mini size works too!)

Directions:

1. 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.
2. 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. Whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
3. ....................................

for full recipes please see : sallysbakingaddiction.com

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