Rich, bakery-tall, and irresistibly melty—these Gooey Triple Chocolate Muffins channel Chef Tresh vibes: bold cocoa, pools of chocolate inside, and shiny crackly tops. They’re weeknight-easy yet bake-sale legendary.
Why You’ll Love Them
- Triple hit: Dark cocoa batter + chocolate chunks + gooey ganache center.
- Bakery domes: Quick heat burst for lofty, crackled crowns.
- Ultra-moist: Sour cream, oil, and melted butter = tender crumb that stays soft for days.
Ingredients
Ganache Center
- 4 oz (113 g) semi-sweet chocolate, finely chopped
- ⅓ cup (80 ml) heavy cream
Dry
- 1¾ cups (220 g) all-purpose flour
- ¾ cup (65 g) Dutch-process cocoa powder
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine sea salt
- 1 tsp espresso powder (optional, boosts chocolate)
Wet
- 2 large eggs, room temp
- ¾ cup (180 g) sour cream (or Greek yogurt)
- ½ cup (120 ml) buttermilk (or milk + 1 tsp vinegar)
- 6 tbsp (85 g) unsalted butter, melted and slightly cooled
- ¼ cup (60 ml) neutral oil
- 2 tsp vanilla extract
- ½ cup (120 ml) very hot coffee or water (for blooming cocoa)
Mix-ins & Topping
- 1 cup (170 g) dark chocolate chunks
- ¾ cup (130 g) semi-sweet chips
- Coarse sugar or extra chips for tops (optional)
Timing & Yield
- Active: 25 minutes | Bake: 17–20 minutes | Total: ~50 minutes
- Yield: 12 standard (or 6 jumbo—see tip)
Instructions
1) Make the Ganache
- Heat cream to steaming; pour over chopped chocolate.
- Let sit 1 minute, then whisk smooth. Chill 15–20 minutes until scoopable.
2) Mix the Batter
- Bloom cocoa: In a large bowl, whisk cocoa, espresso powder, and hot coffee/water until glossy.
- Whisk in sugars, eggs, sour cream, buttermilk, butter, oil, and vanilla until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Fold dry into wet just to combine. Fold in chocolate chunks and chips. Do not overmix.
- Rest batter 10 minutes (promotes taller domes).
3) Fill & Bake
- Preheat oven to 400°F (205°C). Line a 12-cup muffin tin.
- Fill each cup ~⅓ full with batter. Add 1 heaping teaspoon chilled ganache in the center. Top with more batter to reach the brim (nearly full). Sprinkle coarse sugar or extra chips if using.
- Bake 5 minutes at 400°F, then without opening the door reduce to 350°F (175°C) and bake 12–15 minutes more, until tops are set and a tester at the edge (not center ganache) comes out with moist crumbs.
- Cool in pan 5 minutes, then transfer to a rack. Serve slightly warm for maximum goo.
Nutrition (per muffin, 12 servings)
Approx. 370 kcal • Fat: 20 g • Carbs: 45 g • Protein: 5 g • Sugar: 27 g • Sodium: 210 mg
(Estimates vary by brands and add-ins.)
Chef Tresh Pro Tips
- Room-temp eggs & dairy blend smoother and trap more air for lift.
- High-then-low bake creates steam for dome rise.
- Don’t overbake: Pull when sides test done; the center should feel soft from ganache.
- Jumbo muffins: Bake 6 muffins—400°F for 6 minutes, then 350°F for 16–18 minutes.
Variations
- Salted Peanut Butter Core: Swap ganache with 1 tsp creamy peanut butter mixed with a pinch of salt and ½ tsp powdered sugar.
- Mocha Crunch: Add ½ cup toffee bits; finish with espresso glaze (powdered sugar + espresso).
- Double-Dutch Intense: Use all dark chocolate chunks and 100% Dutch cocoa.
Serving & Storage
- Serve: Warm, with a glass of cold milk or espresso.
- Store: Airtight at room temp 3 days or refrigerate 5 days. Rewarm 10–15 seconds in the microwave for goo.
- Freeze: Wrap individually; freeze up to 2 months. Thaw wrapped at room temp, then rewarm.
Why They Win
Shiny tops, fudgy middles, and deep chocolate flavor—these muffins taste like a molten cake met a bakery classic. One bowl, big payoff. Bake a batch and let the gooey centers do the talking.