Quadruple Chocolate Muffins Recipe

Name: Quadruple Chocolate Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1/2 cup Dutch process cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1 cup butter 2 sticks butter, softened; 1 cup sugar; 2 eggs; 8 ounces sour cream container of, I used light and it turned out beautifully; 1/2 cup chocolate chip semi-sweet; white chocolate chips cups good quality; 3/4 cup milk chocolate chips good quality

Servings: persons

1 1/2 cups all purpose flour
1/2 cup Dutch process cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup butter 2 sticks butter, softened
1 cup sugar
2 eggs
8 ounces sour cream container of, I used light and it turned out beautifully
1/2 cup chocolate chip semi-sweet
white chocolate chips cups good quality
3/4 cup milk chocolate chips good quality

1
Preheat oven to 350F. Line or grease a (12 cup) muffin pan; set aside.
2
In a large bowl whisk together flour, cocoa, baking powder and baking soda.
3
In bowl of an electric mixer, cream together the butter and sugar at medium speed until light and fluffy. Beat in the eggs, one at a time, combining well after each one.
4
Reduce mixer to low speed, beat in half of the dry ingredients. Scrape down the bowl and beater well. Beat in the sour cream, scrape down again then beat in remaining dry ingredients.
5
Scrape batter into prepared pan. Bake 25 minutes or until toothpick inserted in the center comes out clean.
6
Cool in pan on wire rack for 5 min. Remove muffins from the pan onto the wire rack to cool completely.

1308

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1/2 cup Dutch process cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and more.

Yes, Quadruple Chocolate Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Quadruple Chocolate Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions