Bakery-Style Triple Chocolate Fudge Muffins

Ingredients

• 0.5 cup Unsalted butter (melted and cooled for 15-20 minutes)
• 0.75 cup Granulated sugar
• 0.25 cup Brown sugar (packed)
• 2 Eggs (large, room temperature)
• 0.5 cup Sour cream (or full-fat Greek yogurt)
• 0.5 cup Whole milk
• 2 tsp Vanilla extract
• 2 cup All-purpose flour
• 0.5 cup Cocoa powder (unsweetened)
• 1 tbsp Baking powder
• 0.5 tsp Baking soda
• 0.5 tsp Salt
• 1 tsp Espresso powder (to enhance chocolate flavor)
• 1.5 cup Semi-sweet chocolate chips (divided)
• 2 oz Milk chocolate (chopped, for ganache)
• 2 oz Dark chocolate (chopped, for ganache)
• 0.25 cup Heavy cream (hot, for ganache)

Steps

1. 1

   Preheat your oven to 425°F (218°C) and line a 12-count muffin tin with liners.

2. 2

   Melt the butter and let it rest for 15 to 20 minutes before using. This resting period helps create a lighter, fluffier texture and taller muffin tops.

3. 3

   In a large bowl, whisk together the rested melted butter, granulated sugar, and brown sugar until well combined.

4. 4

   Add the eggs, sour cream, milk, and vanilla extract to the butter mixture. Whisk until the batter is smooth.

5. 5

   In a separate medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.

6. 6

   Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

7. 7

   Fold in 1 cup of the chocolate chips into the batter.

8. 8

   Scoop the batter into the prepared muffin tin, filling each cup to the very top. Press the remaining 0.5 cup of chocolate chips onto the tops of the muffins.

9. 9

   Bake at 425°F (218°C) for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 13-15 minutes until a toothpick comes out clean.

10. 10

    While the muffins are cooling, prepare the chocolate ganache. Place the chopped milk chocolate and dark chocolate in a small heat-proof bowl.

11. 11

    Pour the hot heavy cream over the chocolate and let it sit for 2-3 minutes, then whisk until smooth and glossy.

12. 12

    Once the muffins have cooled slightly, use a small knife or a piping tip to create a hole in the center of each muffin. Fill the centers with the prepared chocolate ganache.

13. 13

    Serve the muffins warm with a cup of coffee for the best experience.

Notes

Letting the melted butter rest for 15-20 minutes is a key step for achieving the tall, bakery-style muffin tops. The espresso powder is optional but highly recommended as it deepens the chocolate flavor without adding a coffee taste.

Nutrition per serving

• dessert
• muffins
• chocolate
• bakery-style
• baked
• breakfast
• fudge