Bakery Style Triple Chocolate Muffins

These triple chocolate muffins are soo good. Where are my chocolate lovers? They have coco powder, melted  chocolate and chocolate chips!! You can make these the day before and enjoy them in the morning or as an on the go snack. This amazing recipe is from browneyedbaker.com. Let’s get baking!

INGREDIENTS:

• 1¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 ounces semisweet chocolate, finely chopped
• ½ cup unsalted butter
• 1 cup granulated sugar
• 2 eggs
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 425 degrees F. Line a standard muffin tin with paper muffin cups or grease with a non-stick cooking spray.
2. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Melt together the chocolate and butter in a on the stove or in the microwave until completely smooth. let cool slightly.
4. In a large bowl, whisk the sugar and melted chocolate mixture until combined, add in the sour cream and vanilla extract. Mix until combined.
5. Lastly, whisk in the eggs until incorporated, careful not to over mix.
6. Add the dry  mixture to the wet mixture and use a rubber spatula to gently fold and mix until just a little bit of dry flour remains.
7. Add the chocolate chips and mix until no dry flour remains.
8. Divide the batter evenly between the muffin cups (I find a ¼ cup scoop to work perfectly).
9. Bake for 5 minutes, then reduce the oven temperature to 350 degrees F and continue baking for 15 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer the muffins to a cooling rack until cooled completely. Enjoy!

TIPS: