Sunday, July 23, 2017

Triple chocolate muffins

A triple chocolate muffin that is made with melted chocolate, cocoa powder and chocolate chips! This super chocolate-y muffin is a wonderful treat to snack on throughout the day. It's also the perfect excuse to eat chocolate for breakfast!

Yes, I am sharing another muffin recipe. I'm sorry, I just can't help myself. When I can make excuses to eat chocolate for breakfast, I am going to take it. I mean, how can you resist eating a TRIPLE chocolate item after you wake up? You just can't.

These beauties contain three doses of chocolate - from melted chocolate, cocoa powder and of course loads of chocolate chips. Does it get any better than that? Well, I guess I could have thrown in a molten chocolate center, but maybe I'll do that next time.

My family demolished these muffins in no time flat. Addie ate one just about every day for her breakfast, and I noticed that my husband was happily enjoying them too. The muffins are a tad on the drier side, so I'd actually recommend increasing the liquid a little bit in these - maybe bump the milk up to 3/4 cup (or adding 1/4 to 1/2 cup of applesauce).

The muffins will dry out a little bit if you keep them in the refrigerator. Just make sure you pop them in the microwave for about 10 seconds before serving.

Triple chocolate muffins
  • 3 Tablespoons butter, diced
  • 1 and 1/2 ounces bittersweet chocolate, chopped
  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder 
  • 2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 2/3 cup milk of choice
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
Preheat your oven to 425 degrees F. Generously grease a standard muffin pan and set aside.

In a small microwave safe bowl, melt the butter and chopped chocolate together. Mix until it is completely smooth. Allow it to cool.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt and set aside.

In a medium sized bowl, mix together the sugar, milk, eggs and vanilla.

Add the melted chocolate and milk mixtures to the large bowl with the dry ingredients. Slowly fold until a few dry streaks remain. Fold in the chocolate chips. Do not over mix.

Evenly distribute the batter into your prepared baking pan, filling each well about 3/4 full. Top with additional chocolate chips if desired.

Bake in your preheated oven for 5 minutes. Then, without opening the oven, turn the temperature down to 375 degrees F and bake for another 10-15 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool before serving.

Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.

Yield: 12 muffins



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