Triple Chocolate Muffins

Sour cream chocolate muffin with dark and white chocolate chips. These muffins are soft, moist, and full of chocolatey 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.

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

Recipe by Little Sweet Baker

5 from 4 reviews

Triple Chocolate Muffins

Yield: 16 muffins

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Author: Lily Ernst

Course: Breakfast, Snack

Method: Bake

These are moist and fluffy sour cream chocolate muffins with dark and white chocolate chips.

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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
• ▢ 1/2 cup packed brown sugar
• ▢ 1/2 cup melted unsalted butter
• ▢ 1 & 1/3 cups sour cream
• ▢ 2 large eggs

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Instructions

 

• Preheat oven to 375°F and line 2 muffin pans with 16 paper liners.
• In a large bowl, whisk all dry ingredients together to combine.
  1 & 3/4 cups all-purpose flour, 1/3 cup unsweetened cocoa, 2 tsp baking powder, 1/2 tsp baking soda
• Stir in chocolate chips.
  1/2 cup dark chocolate chips plus more to sprinkle, 1/2 cup white chocolate chips plus more to sprinkle
• In a medium bowl, whisk together the melted butter and brown sugar.
  1/2 cup melted unsalted butter, 1/2 cup packed brown sugar
• Mix in the eggs and sour cream, then pour into the dry mixture. Stir gently until just combined. Batter will be thick.
  1 & 1/3 cups sour cream, 2 large eggs
• Using a large cookie/muffin scoop or 2 tablespoons, divide the batter evenly between the 16 liners. Top with a few more chocolate chips.
• 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.

Notes

Store in an airtight container for up to 4 days.

Calories: 238kcal, Carbohydrates: 26g, Protein: 4g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 48mg, Sodium: 115mg, Potassium: 136mg, Fiber: 1g, Sugar: 13g, Vitamin A: 329IU, Vitamin C: 0.2mg, Calcium: 92mg, Iron: 1mg

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