These decadent Triple Chocolate Muffins are loaded with rich chocolate taste but are actually lower in fat and sugar than traditional chocolate muffins.
J got it in his head that he wanted to make muffins. At first he told me he wanted strawberry, but I convinced him Daddy likes chocolate muffins the best.
The key to a moist and tender muffin is not to overmix or overbake. This can be tricky with young sous chefs because mixing is one of the most fun parts. Be sure they only mix until moistened.
I really liked this recipe’s method of starting them in a hot oven to get that quick rise and then finishing at a cooler temperature.
Be careful when baking them. You want to take them out when a toothpick inserted into the center comes out with bits of crumbs on it. You do not want to see any uncooked batter nor do you want is to come out clean as with most baked goods.
Reduced Fat Triple Chocolate Chip Muffins are a rich moist chocolate filled treat great for dessert, but healthy enough for breakfast.
- 3 tablespoons butter
- 1 1/2 oz 60% bittersweet chocolate chips or chocolate bar finely chopped
- 2 cups all purpose flour
- 1/3 cup cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 2/3 cups sugar
- 2/3 cups 2% reduced fat milk
- 1/2 teaspoon vanilla extract
- 2 large eggs lightly beaten
- 1/2 cup semisweet chocolate chips or white chocolate chips
- Preheat oven to 425°. Line muffin pan with cupcake liners.
- Combine butter and bittersweet chocolate in a small microwave-safe bowl. Microwave at HIGH for 45 seconds to 1 minute, stirring every 15 seconds, until melted and smooth. Cool to room temperature.
- Combine flour, cocoa, baking powder, salt and baking soda in a large bowl; stir well with a whisk.
- Combine granulated sugar, milk, vanilla, and eggs in a bowl; whip with a whisk until well combined.
- Fold melted chocolate and liquid ingredients into 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° for 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Do not overbake!
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