Ingredients for Irresistible Triple Chocolate Muffins
- Semisweet Chocolate
- 1/2 cup (113g) unsalted butter
- All Purpose Flour
- ¾ cup (30g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Fine Salt
- Extra Large Eggs
- 1 ½ cups (300g) granulated sugar
- Whole Milk
- Semi Sweet Chocolate Chips
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How to Make Irresistible Triple Chocolate Muffins
- Preheat oven to 350°F (175°C). Line an 18-cup muffin tin with paper liners.
- In a medium saucepan, melt 1/2 cup (113g) unsalted butter and 6 ounces (170g) semi-sweet chocolate chips over low heat, stirring until smooth. Remove from heat and let cool for 15 minutes.
- In a large bowl, whisk together 2 cups (250g) all-purpose flour, ¾ cup (30g) unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate large bowl, whisk together 2 large eggs, 1 ½ cups (300g) granulated sugar, and 1 cup (240ml) milk.
- Pour the cooled chocolate-butter mixture into the wet ingredients and beat on medium speed until well combined.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined. Be careful not to overmix.
- Stir in 1 cup (170g) chocolate chips using a rubber spatula.
- Fill the prepared muffin cups about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy! (Optional: frost and add sprinkles)
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
52g
Fat
36g
Carbs
8g
