Triple-Chocolate Muffins

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Very sweet treat!

Ingredients

  • 3 tablespoons unsalted butter, diced
  • 1 1/2 ounces 60% bittersweet chocolate, finely chopped
  • 9 ounces all-purpose flour (about 2 cups)
  • 1/3 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 2/3 cup granulated sugar
  • 2/3 cup 2% reduced-fat milk
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1/2 cup semisweet chocolate chips
  • 3 tablespoons powdered sugar (optional)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine butter and bittersweet chocolate in a small microwave-safe bowl. Microwave at HIGH 45 seconds, stirring every 15 seconds. Stir until smooth. Cool to room temperature.

Step 3

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl; stir well with a whisk.

Step 4

Combine granulated sugar, milk, vanilla, and eggs in a bowl; stir with a whisk until well combined.

Step 5

Add butter mixture and milk mixture to flour mixture, stirring just until combined. Gently stir in chocolate chips. Divide batter evenly among 12 lined muffin cups. Bake at 425° for 5 minutes. Reduce oven temperature to 375° (do not remove muffins from oven). Bake at 375° for 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack 5 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar, if desired.

 



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