Triple Chocolate Muffins

Saturday , 16, November 2013 Leave a comment

Triple Chocolate Muffins

What’s better than a Chocolate Muffin with your morning coffee?!

These Muffins from Cooking Light are amazing. ūüėČ


  • 1 1/2 oz. 60% Bittersweet Chocolate… finely chopped
  • 3 tbsp. unsalted Butter… diced
  • 9¬†oz. (2 cups) Flour
  • 1/3 cup¬†unsweetened Cocoa¬†Powder
  • 2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1/8 tsp. Baking Soda
  • 2/3 cup¬†Sugar
  • 2/3 cup 2% reduced-fat Milk
  • 1/2 tsp. Vanilla extract
  • 2¬†large Eggs…lightly beaten
  • 1/2 cup¬†Semisweet Chocolate Chips
  • 3 tbsp. Powdered Sugar (optional)


  • Preheat oven to 425 degrees
  • 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. Double Boiler can also be used ūüėČ
  • Combine Flour and next 4 ingredients (including baking soda) in a large bowl… stir well with a whisk.
  • Combine Sugar, Milk, Vanilla, and Eggs in a separate¬†bowl; stir with a whisk until well combined.
  • 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¬į for 5 minutes. Reduce oven temperature to 375¬į
  • Bake at 375¬į for 10 minutes¬†or until a wooden pick inserted in center comes out with moist crumbs clinging.
  • Cool…. Sprinkle with powdered sugar.. if desired.

Triple Chocolate Muffins


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