Triple Chocolate Muffins

Sour cream chocolate muffin with dark and white chocolate chips.  These muffins are soft, moist, and full of chocolate-y flavors.  They’re great for breakfast, or as a snack anytime of the day.

These muffins are so decadent, my husband and I had a debate about whether it was appropriate for me to say they were ideal for breakfast or not.  He thinks they’re more for dessert, but I told him muffins, which are heartier than cupcakes, are designed for breakfast due to their denser texture. Also, any excuse to start your day off with chocolate is a good one to me.  I am one of those people that actually thinks the world would be a sad place without chocolate, a chocolate lover you could say.  Though there are people who don’t care for chocolate.  I admire those people because I don’t think there’s a day that goes by where I don’t eat, or crave chocolate. It’s my weakness, and guilty pleasure.  Anyways, enough about me and my chocolate obsession. 🙂

Ever since our good friends, John and Tanya bought some double chocolate muffins from Costco (yes, I said Costco), I’ve wanted to create my own chocolate muffin recipe.  They were unbelievably good. I think I ate one everyday for a week straight, which is really bad, but anyways.

So, this is my version.  I decided to go with a triple chocolate muffin because the more chocolate, the better.  I wanted 3 distinct and different flavors, so I went with a sour cream chocolate, a bold dark chocolate, and creamy white chocolate.  The end result is a soft, moist muffin, with 3 delicious chocolate flavors that compliment one another beautifully.

Triple Chocolate Muffins

• Servings: makes 16 muffins
• Print

Ingredients

1 & 3/4 cups all-purpose flour

1/3 cup unsweetened cocoa

2 tsp baking powder

1/2 tsp baking soda

1/2 cup dark chocolate chips plus more to sprinkle

1/2 cup white chocolate chips plus more to sprinkle

2 large eggs

1 & 1/3 cups sour cream

1/2 cup packed brown sugar

1/2 cup melted unsalted butter

Instructions

1) Preheat oven to 375°F and line 2 muffin pans with 16 paper liners.

2) In a large bowl, whisk all dry ingredients together to combine and stir in chocolate chips.

3) In a medium bowl, whisk together the remaining wet ingredients, then pour the wet mixture into the dry. Stir gently until just combined. Batter will be thick.

4) Using a large cookie/muffin scoop or 2 tablespoons, divide the batter evenly between the 16 liners. Top with a few more chocolate chips.

5) Bake for 15-17 minutes or until a toothpick inserted into the centre comes out clean. Enjoy with a nice cup of coffee or tea.

Store in an airtight container for up to 4 days.

Recipe by Little Sweet Baker

John and Tanya, this post is for you.  Since you guys bought the muffins (why can’t I say muffins without laughing lol)

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