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Ingredients
Bakery style triple chocolate muffins
Makes 9 muffins
-
- 180g Plain flour
- 210g caster sugar
- 40g cocoa powder
- 1/2tsp baking powder
- 1/2tsp bicarbonate of soda
- 1/2tsp salt
- 150g dark chocolate chips
- 150g milk chocolate chips
- 85g melted dark chocolate (around 60% cocoa)
- 50g unsalted butter
- 2 medium eggs
- 100ml vegetable oil
- 1tsp vanilla extract
- 140g sour cream
- 3/4 cup / 177ml boiling water
Instructions
- Sift the dry ingredients in a bowl. Stir in the chocolate chips. Set aside.
- In a separate bowl melt the dark the chocolate and butter together in the microwave 20 seconds at a time.
- In the same bowl add the eggs, mix together using an electric mixer.
- Add the remaining wet ingredients and mix together using the electric mixer.
- Add half the dry ingredients into the wet ingredients, stir to combine using a spatula. Add the remaining dry ingredients, do not over mix.
- Add the muffin mixture into the muffin liners approx 1/2cm above the cupcake tin.
- Sprinkle some chocolate chips on top.
- Bake in the oven at 170c fan for 15-16 minutes.
- When you remove the muffins from the oven, sprinkle more chocolate chips on top and a little cracked sea salt.
- Remove the muffins from the cupcake/muffin tin after 10 minutes and let them cool on a baking rack.
- This recipe should make muffins.
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3 comments
The recipe looks yum..but could you help.me with a substitute for the eggs.
Hi Rithika, I haven’t made these muffins without eggs, so I’d recommend googling a recipe that is egg free.
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