I'm not overweight, I'm Chocolate Enriched. - Unknown
And with Dark Chocolate, Milk Chocolate and White Chocolate Chunks, you will be triple enriched :D
It's been a couple of weeks that I've baked with chocolate, I don't know how I managed ;) So it was high time for me to dig into my favorite flavored dessert, though I never consider muffins as dessert. They are the best breakfast that you can think of to start your day. As I was baking with chocolate after a while, I decided to go all out on it. Soft and sweet muffins packed with white, milk and dark chocolate chunks....just the thought of enjoying them in the morning was enough to make me sleep deprived the night before.
Initially, I was a teeny bit in doubt, that with both milk and white chocolate, the muffins might become too sweet. So to balance it, I added some sour cream which did the job that it was intended for and also made the texture of the muffins soft and tender in the process. The white chocolate got roasted at some places, thereby intensifying the flavor and making the muffins even more delicious! If you prefer, you can opt for a single type of chocolate or even two (do you really want to?), your choice....
All the flavors perfectly balanced, the three different chocolate chunks in perfect harmony......an absolutely perfect treat! :)
Recipe Source: Bakingyummies
Makes 12 Muffins
Ingredients
280 grams / 10 ounces / 2 plus 1/4 cups all purpose or plain flour
2 teaspoons baking powder
pinch of regular salt
2 medium eggs at room temperature
1 teaspoon vanilla extract
50 grams / 2 ounces / 1/4 cup unsalted butter, melted and lukewarm
50 ml / 1.5fl ounces / 3 tablespoons plus 1 teaspoon sour cream at room temperature
175 ml / 6fl ounces / scant 3/4 cup semi skimmed milk at room temperature
80 grams / 3 ounces / 1/2 cup caster or superfine sugar
50 grams / 2 ounces / 1/4 cup chopped dark chocolate, at least 70% cocoa solids
50 grams / 2 ounces / 1/4 cup chopped milk chocolate
50 grams / 2 ounces / 1/4 cup chopped white chocolate
Method
Preheat the oven to 220 degrees C / 430 degrees F. Line the muffin tray with paper liners or grease and flour the tray. Reserve a few chocolate chunk aside.
In a bowl, sieve together flour, baking powder and salt. Whisk the dry mixture using a hand held whisk until all the ingredients are thoroughly blended.
In another bowl or measuring jug, beat the egg, vanilla, butter, cream, milk and sugar using the same hand held whisk.
Create a small well in the dry ingredients and pour all the wet mixture at once into the dry ingredients. Fold the mixture with a spatula until half way combined. Add the chocolate chunks and mix until just combined. It is absolutely fine if there are few small lumps in the batter but do not over mix it.
Divide the batter evenly among the cups. Using the chocolate chunks that you had reserved, press a couple of them on each muffin batter.
Bake the muffins in the preheated oven for 10 minutes. Reduce the oven temperature to 200 degrees C / 390 degrees F and bake for another 10 minutes or until the muffins are golden brown and are springy to the touch.
Place the muffin pan on a wire rack to cool for about 5 minutes. Remove the muffins from the pan and place on the wire rack to cool completely.
Enjoy your home made super chocolatey Triple Chocolate Chunk Muffins!
Storage Suggestions: Muffins are best eaten on the same day or they can be frozen in a ziplock bag or an airtight container for up to a month.
Happy Baking!!!
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