Triple Chocolate Muffins

Incase you were looking for an excuse to eat chocolate for breakfast I’m here to give you one: triple chocolate muffins. These muffins are loaded with dark cocoa powder, melted dark chocolate morsels, and chopped dark chocolate.

I love baking muffins because they really are an easy breakfast treat to whip up! Just mix the dry ingredients, mix the wet, combine the two then bake! These muffins have one small extra step of melting some butter to add the chocolate morsels but I don’t think it really makes these complex! And once you taste how rich and chocolatey these are you’ll see it was all worth it.

WHAT KIND OF CHOCOLATE TO USE

When it comes to my recipes where I want large pools of dark chocolate I always recommend buying a bar of dark chocolate and chopping it up yourself. Not only does it allow you to control the size of the chocolate chunks but also you can get a much darker chocolate than just using the packaged morsels.

There are two bars I usually get and you can find them right in the grocery store, no specialty store needed! Sometimes I use this bar of 70% cocoa but more frequently I’ve been reaching for this bar of 72% cocoa. I don’t recommend going higher than 78% cocoa or else it’s way too bitter.

INGREDIENTS AND SUPPLIES

Here’s what you need to get these chocolate muffins in the oven! I usually have everything on hand since I tend to keep the bars of dark chocolate in stock…you never know when that craving for something super chocolatey is going to hit!

DRY INGREDIENTS

• All purpose flour.
• White sugar.
• Dark chocolate cocoa powder.
• Baking soda.
• Baking powder.
• Salt.
• Bars of dark chocolate.
• Dark chocolate morsels.

WET INGREDIENTS

• Butter.
• Sour cream.
• Vegetable oil.
• Vanilla extract.
• Light cream.

SUPPLIES

• Muffin tin, bowls, spoons, measuring spoons.
• Muffin liners of your choice, lately I’ve been loving these brown bakery style liners!

MUFFIN BAKING TIPS

• When combining the dry ingredients I like to use a whisk to help break up any clumps of cocoa powder. If you have a sifter you can use that or even use a strainer.
• Melt the butter over low heat and turn off the heat as soon as most of the chocolate morsels are melted to avoid burning the chocolate.
• Reserve some of the chopped dark chocolate pieces to garnish the muffins before baking so you get some with that gorgeous pool of dark chocolate right on the top!
• Don’t over bake! 23-25 minutes worked well for me. Overbaking these will give you a sad dry and crumbly muffin…no thanks!
• Keep these covered on the counter for up to 4 days for best freshness and consistency. You can also individually freeze them for up to 3 months.

Want more muffins? Check out some more of my muffin creations!

Pumpkin carrot cake muffins
Banana chocolate chunk muffins
Chocolate orange muffins
Apple muffins

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