Rating: 2 stars
12 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 6

Triple-Chocolate Muffins offer sweet treats for teachers, coworkers—or family members.

Deb Wise
Recipe by Cooking Light December 2013

Gallery

Credit: Justin Walker; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 12 (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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.

  • Combine granulated sugar, milk, vanilla, and eggs in a 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° 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.

Nutrition Facts

228 calories; fat 7.9g; saturated fat 4.6g; mono fat 2g; poly fat 0.4g; protein 4.6g; carbohydrates 37.6g; fiber 2.1g; cholesterol 4mg; iron 2mg; sodium 163mg; calcium 77mg.
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