Bakery Style Triple Chocolate (OMG)
These triple chocolate muffins will make you say OMG because they are just that good. Literally thats how I reacted when they came out of the oven! They have rounded high tops which makes them look like they came from a high end bakery, especially with all the glossy chocolate sticking out. I use three kinds of chocolate in this recipe- melted semi sweet, cocoa powder, and tons of chocolate chips or chunks. Make these for the chocolate lover in your life for an instant bff.
Ingredients
- 2 cups all purpose flour, 240grams
- 1/3 cup cocoa powder, 33g
- 1/2 cup sugar, 100g
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup chocolate chunks, or chips (semi sweet is best!)
- 4 tbsp unsalted butter, melted
- 4 oz chocolate melted
- 1/2 cup vegetable oil
- 1/2 cup whole milk, can sub for other milk
- 1/2 cup greek yogurt
- 2 eggs, large
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 425° F and line a 12 cup muffin tip with muffin liners.
- Take out 2 medium sized bowls. In one bowl, add the 2 cups flour, 1/3 cup cocoa powder, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt. Mix lightly with a whisk. Add the 1/2 cup chocolate chips and lightly mix to coat.
- In the second bowl, add the 4 tbsp butter and 4 oz chocolate and microwave for 30 seconds at a time until fully melted. Mix well to melt all the chocolate. Then add in the 1/2 cup vegetable oil, 1/2 cup milk, 1/2 cup greek yogurt, 2 eggs, and 1 tbsp vanilla extract. Mix well with the whisk.
- All at once, add the dry ingredients into the wet ingredients. Using a large spatula, lightly and gently fold in the flour taking care not to over mix or mix too hard. You want the flour to JUST mix in till there are no mare large streaks. The batter will be lumpy.
- Using an ice cream scoop for accuracy, scoop the batter into the prepared muffin tin all the way to the top.
- Add a couple more chocolate chunks to the top of each muffin. Bake for 7 minutes on 425, then lower the temperature to 350°F and continue to bake for another 13-14 minutes.
- Take the muffins out and let them cool for 5-10 minutes in the tin, then remove and cool completely on a wire rack.
Notes
You can use chocolate chunks, chips, or chop up your own chocolate. I prefer using semi sweet and find it has the best flavor.
Serving: 1muffin, Calories: 300kcal, Carbohydrates: 33g, Protein: 5g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 34mg, Sodium: 200mg, Potassium: 145mg, Fiber: 2g, Sugar: 15g, Vitamin A: 151IU, Vitamin C: -3mg, Calcium: 72mg, Iron: 2mg
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