J got it in his head a few weeks ago that he wanted to make muffins. At first he told me he wanted strawberry, but I convinced him Daddy like chocolate muffins the best. I didn’t want anything too “naughty” for me, so I headed over to Cooking Light’s website and found a recipe for Triple Chocolate Muffins with a dark chocolate and cocoa muffin stuffed with chocolate chips. We had a winner! Not sure how I missed the recipe in my printed edition, but luckily it is on the site.
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. J might be the only kid in his kindergarten class that knows how to “fold” – slowly stir the batter from bottom to top until the ingredients are just mixed.
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. I plan on using it every time I make muffins now. 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. Trust me on this one.
I didn’t make any substitutions this time around, but in the future I may add half or all white chocolate chips instead of the semi-sweet chips.
This is what I found five minutes after I told my two guys the muffins were ready to eat.
I think it is safe to say the recipe is a keeper, at least in this house.
Until next time, happy eating.
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