Bismillahir Rahmanir Raheem
Yes, you read it right: triple chocolate. Thats three types of chocolate, people! But don't worry, this isn't some super heavy, over the top treat. In fact, it's pretty light and not all that sweet. Really, its the perfect cross between a chocolate lover cupcake and a tea-drinkers dainty muffin.
And it doesn't hurt that these were ready in no time and tasted even better the next day! Just make sure not to over stir your batter to get these out of the oven as soon as they set up (or a moment before!) to ensure tender and delicate muffins. Enjoy!
Triple Chocolate Muffins
makes 12
- generous 1 3/4 cups all purpose flour
- 1/3 cup unsweetened cocoa
- 2 tsp baking powder
- 1/2 tsp baking soda
- generous 1/2 cup semisweet chocolate chips
- generous 1/2 cup white chocolate chips
- 2 eggs, beaten
- 1 1/4 cups sour cream
- generous 3/8 cup brown sugar
- 3 oz melted butter
1. Preheat the oven 400F. Line a 12 cup muffin pan with muffin liners. Sift the flour, cocoa, baking powder and baking soda into a large bowl. Add the semisweet and white chocolate chops and stir.
2. Place the eggs, sour cream and sugar and melted butter in a separate bowl and mix well. Add the wet ingredients to the dry and stir until just combined,
3. Using two spoons, divide the batter into the muffin pan and put into a preheated oven. Let bake for 20 minutes or until risen and springs back to the touch.
And it doesn't hurt that these were ready in no time and tasted even better the next day! Just make sure not to over stir your batter to get these out of the oven as soon as they set up (or a moment before!) to ensure tender and delicate muffins. Enjoy!
makes 12
- generous 1 3/4 cups all purpose flour
- 1/3 cup unsweetened cocoa
- 2 tsp baking powder
- 1/2 tsp baking soda
- generous 1/2 cup semisweet chocolate chips
- generous 1/2 cup white chocolate chips
- 2 eggs, beaten
- 1 1/4 cups sour cream
- generous 3/8 cup brown sugar
- 3 oz melted butter
1. Preheat the oven 400F. Line a 12 cup muffin pan with muffin liners. Sift the flour, cocoa, baking powder and baking soda into a large bowl. Add the semisweet and white chocolate chops and stir.
2. Place the eggs, sour cream and sugar and melted butter in a separate bowl and mix well. Add the wet ingredients to the dry and stir until just combined,
3. Using two spoons, divide the batter into the muffin pan and put into a preheated oven. Let bake for 20 minutes or until risen and springs back to the touch.
Salam,
ReplyDeleteI made triple choc cookies yesterday!
I have a tub of sour cream languishing in the fridge; if it's still in date I may well give these a try as they look yummy! Does the sour cream make them moist?
I saw them on your blog and HAVE to make them asap! Anything that begins with "triple chocolate..." is a winner in my book! :)
ReplyDeleteI assume the sour cream is supposed to make them more moist but it wasn't anything that stood out from other muffins/cupcakes. I guess its in place of milk and won't make the batter too liquidy? Side note, if you have extra sour cream, I always use that instead of yogurt for my curries and raitas because it has less water. Just an idea to help you use it up!
wow! this is an amazing blog!
ReplyDeleteHere I can get some halal ideas for cooking!
Thanks
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