Triple Chocolate Muffins (Bakery Standard)

Triple Chocolate Muffin: Pro Bakers Standard

How to make 6 rich, dark and silky Professional Bakery Standard Triple Chocolate muffins at home, easy step by step instructions from start to finish.

Ingredients

Method

Dry Ingredients:
185g / 6½oz Plain/All-purpose Flour
30g / 1oz High quality (Dutch Processed) Cocoa powder
110g / 4oz Caster Sugar
4g / 1tsp Baking Powder
1g / ¼tsp Bicarb… / Baking Soda
2g / ¼tsp Salt
85g / 3oz Dark Chocolate Chips
55g / 2oz Milk Chocolate Chips
A few White Chocolate chips to decorate
Wet Ingredients:
100g / 3½oz Sour Cream
50ml Milk
60ml Vegetable oil
1½ Eggs (70 grams)
6ml / 1tsp Vanilla Extract

Apart from the white chocolate chips, add all of the dry ingredients to a bowl, and give them a good mix.
Add all of the wet ingredients to a separate bowl, and whisk them all together.
Pour the wet into the dry, using a spatula, gently fold it all together until everything is amalgamated, don’t over mix the batter.
Important step, cover the bowl and let it rest for 15 minutes.
Preheat your oven to 220°C / 430°F / Gas mark 8.
Prepare a 6-cup muffin tray and place a muffin liner in each cup (tulip or standard).
Once the rest period is up, equally divide the batter between the 6 muffin liners.
Place them into the preheated oven, and set your timer for 5 minutes.
Once the time is up, reset the timer for 20 minutes, and without opening the oven door, reduce the temperature to 180°C / 355°F / Gas mark 4.

Once the time is up, remove from the oven and onto a wire rack to cool.
While they are cooling, you can add a few white chocolate chips to the tops of each muffin.
Soon as they’re cool you can enjoy your bakery standard professional triple chocolate muffins.
Enjoy.