Gooey Triple Chocolate Muffins Recipes

GOOEY TRIPLE CHOCOLATE MUFFINS

Steps:

• Pre-heat steam oven to 160degC and line a muffin tray with 12 muffin cases
• Place butter and chocolate in a large bowl, set over a pan of simmering water and stir until both melt.
• Remove from the heat and stir in the sugar and hot water. Sift the flour and cocoa and then stir into the mixture. Beat in the eggs one at a time.
• Fold in chocolate chunks keeping some aside to decorate top. Pour mixture into the muffin cases and sprinkle remaining chocolate chunks over the tops.
• Bake in the centre of the oven for 10-15 minutes depending on how gooey you like the centres. Leave to cool in the tin for 10 minutes before removing.
• Dust with icing sugar and serve with cream or ice-cream.

TRIPLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to moderate (180ºC., 350ish) Line 12 x 1/3-cup hole muffin pan with paper cases.
• Sift flour into large bowl, and stir in sugar.
• Melt chocolate and butter.
• Stir in cocoa and cool for 5 minutes.
• Whisk sour cream, vanilla and eggs in a jug.
• Make a well in the dry ingredients.
• Stir in chocolate and sour cream mixtures until just combined.
• Spoon batter into pan so each hole is ½ full.
• Press 2 Rolos into the centre of each.
• Spoon the remaining mixture to 2/3 fill each hole.
• Bake for 15-20 Minutes.

TRIPLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 160 celcius.
• Prepare 5 cm muffin pans.
• Sift flour, cocoa and baking powder together.
• Add brown sugar, choc dots and white choc dots.
• Combine milk, melted butter, vanilla and eggs. Mix through the dry ingredients until all are combined.
• 3/4 fill each muffin case and bake for 20 - 25 minutes.
• when baked, cool in tin for 10 minutes before removing to wire rack.
• Enjoy warm or cold.
• Freezes well.