Triple Chocolate Muffins

Yield: 12-14 muffins

Prep Time: 10 minutes 

Total Time: 30 minutes

Ingredients: Directions: Make ahead tip:  For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
 * one 4-ounce bar semi-sweet chocolate1
 * 1/2 cup (115g; 1 stick) unsalted butter
 * 3/4 cup (115g) granulated sugar
 * 2 large eggs, at room temperature
 * 1 teaspoon pure vanilla extract
 * 1/3 cup (80g) sour cream or plain yogurt, at room temperature
 * 1/2 cup (60g) all-purpose flour
 * 1/3 cup (32g) unsweetened natural cocoa powder2
 * 1/2 teaspoon baking soda
 * 1/4 teaspoon salt
 * 1 heaping cup (180-200g) semi-sweet or dark chocolate chips (mini size works too!)
 * 1) Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside.
 * 2) Coarsely chop the chocolate. Place in a medium heat-proof bowl along with the butter. Microwave on high in 10 second increments, whisking after each until completely smooth. Whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
 * 3) Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Add the wet ingredients and fold to completely combine-- make sure there are no flour spots at the bottom of the bowl! Fold in the chocolate chips. Batter will be thick.
 * 4) Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
 * 5) Muffins stay fresh stored at room temperature for a few days-- then transfer to the fridge for up to 1 week.

Recipe Notes:

 * 1) For the 4 ounces of chocolate, make sure to use high quality chocolate, not chocolate chips. (You will use chocolate chips as the last ingredient.) I suggest high quality chocolate baking bars sold in the baking aisle such as Baker's, Ghirardelli, Nestle, or Lindt. They're all typically sold in 4 ounce bars.
 * 2) Use natural cocoa powder, not dutch-process cocoa powder.