Triple Chocolate Muffins

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

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 238

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.

Store in an airtight container for up to 4 days.