Triple Chocolate Muffins

The Big the Bold and The Beautiful

Triple Chocolate Muffins

Go big or go home as they say so if you are going to have a fun breakfast do it the right way with these bold and beautiful triple chocolate muffins. These luscious gems have that come hither look with their glistening chocolate glaze studded with chocolate chips making it difficult for anyone to resist.

Boldly made moist with both sour cream and oil, they have that melt in your mouth texture. The rewarding feeling you will get eating one of these chocolate   muffins will certainly help you seize the day!

Happy Baking!

And Remember

Always Stay in Touch with Your Inner Goddess!

Triple Chocolate Muffins Ingredients

2 cups All Purpose Flour

1 ½ cups Granulated Sugar

3/4 cup Unsweetened Cocoa Powder sifted

1 teaspoon Baking Soda

½ teaspoon Salt

1 ½ cups Semisweet Chocolate Chips

2 Large Eggs lightly whisked

¾ cup Sour Cream

½ cup Vegetable Oil

½ cup Whole Milk

2 teaspoons Pure Vanilla Extract

Chocolate Glaze and Topping Ingredients

1 ½ cups Semisweet Chocolate Chips plus more or decorating

6 tablespoons Butter chopped

2 tablespoons Corn Syrup plus 1 more tablespoon if glaze is too thick

Triple Chocolate Muffins Instructions

Preheat oven to 425 degrees.

Line Jumbo Muffin Pan with Large paper liners.

Combine dry ingredients and set aside.

Beat together on low eggs, sour cream, vegetable oil, milk and extract.

Slowly add dry ingredients.

Fold in chocolate chips.

Fill muffin cups with ¾ full.

Bake for 7 minutes on 425 degrees.

Without opening oven door, lower oven temperature to 350 degrees and bake another 18 – 25 minutes.  

Muffins are done when toothpick inserted in the middle comes out clean.

Let cool ten minutes on wire rack then carefully remove muffins and let cool completely before glazing.