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Triple-Chocolate Muffins

Photo: Justin Walker; Styling: Missie Neville Crawford

 

Hands-on time 15 mins
Total time 35 mins
Yield Serves 12 (serving size: 1 muffin)
Triple-Chocolate Muffins offer sweet treats for teachers, coworkers—or family members.

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)

Nutrition Information

  • calories 228
  • fat 7.9 g
  • satfat 4.6 g
  • monofat 2 g
  • polyfat 0.4 g
  • protein 4.6 g
  • carbohydrate 37.6 g
  • fiber 2.1 g
  • cholesterol 4 mg
  • iron 2 mg
  • sodium 163 mg
  • calcium 77 mg

How to Make It

  1. Preheat oven to 425°.

  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.

  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.

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

  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.