Decadent triple chocolate muffins

Name: Decadent triple chocolate muffins
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 14 muffins
Cuisine: Québécoise
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 1/2 cup brown sugar; 1/2 cup sifted cocoa; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 3/4 cup milk chocolate chips; 3 eggs; 3/4 cup plain Greek yogurt; 1/2 cup vegetable oil; 1/2 cup milk; 3 tablespoons chocolate and hazelnut spread by Stefano Faita

Preparation 30 min
Cooking 20 min
Servings 14 muffins
Freezing Absolutely

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Ingredients
Preparation
Comments

These decadent triple chocolate muffins are out of this world. Do you want a muffin that is tasty and ultra-moist? This recipe is for you! I use Stefano Faita’s chocolate and hazelnut spread because it’s the best and it doesn’t contain palm oil. Two for one!

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Ingredients

2 cups all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup sifted cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup milk chocolate chips
3 eggs
3/4 cup plain Greek yogurt
1/2 cup vegetable oil
1/2 cup milk
3 tablespoons chocolate and hazelnut spread by Stefano Faita

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Preparation

Preheat oven to 425°F. Grease a muffin tin or put muffin tins in each hole.
In a large bowl, combine the flour, sugar, brown sugar, cocoa, baking soda, salt and chocolate chips and mix well. Set aside.
In another large bowl, add the rest of the ingredients and beat until smooth. Pour into the flour mixture and stir just enough to wet the dry ingredients. Pour into muffin tins and fill to the rim.
Place in the oven and cook for 5 minutes. Lower the oven to 350°F and continue baking for 15 minutes or until a toothpick comes out dry when poked in the centre. Leave to rest for 10 minutes before unmolding.

Our sommeliers suggest

Décadente, 8%

La Confrérie

Three chocolates in one muffin is a statement. A raspberry and coconut dessert stout answers in the same tone, with cocoa, vanilla and lactose for roundness. The tart fruit keeps the whole thing from getting cloying, which is no small thing here. See the product

Graham's Tawny 10 ans

Porto/Douro, Portugal

The milk chocolate, cocoa and hazelnut spread in these muffins find an ally in the Graham's Tawny 10 ans, a tawny port. Its nutty notes head straight for the hazelnut, and its sweetness holds its own against the chocolate chips. Serve it in a small glass for dessert, with a coffee alongside if you like. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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