Moist and Delicious Reduced Fat Triple Chocolate Muffins

Do you love chocolate muffins from the bakery, loaded with chocolate taste plus fat and sugar? These decadent Triple Chocolate Muffins are loaded with rich chocolate taste but are actually lower in fat and sugar than traditional chocolate muffins.

Luckily, they are easy to make with basic ingredients. So let's get baking.

My 8 year old 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. He didn't need to know we didn't have any strawberries.

This recipe combines both cocoa powder and melted chocolate for a dark and moist muffin. Another unique feature to the recipe is it starts baking in a hot oven to get that quick rise and then finishes at a cooler temperature.

Tips for Perfect Chocolate Muffins

The key to a moist and tender muffin is not to overmix the batter or overbake the muffins. Be sure to mix until moistened.

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.

Ingredients for Triple Chocolate Muffins

The ingredients are basic baking ingredients you probably already have in your pantry:

• butter (or butter flavored coconut oil)
• bittersweet chocolate (chips or chocolate bar)
• all purpose flour
• sugar
• cocoa powder
• reduced fat milk (dairy or non dairy)
• eggs (or egg substitute)
• baking powder, baking soda, salt, vanilla extract
• chocolate chips (dark, semi sweet, milk or white, or any combination)

Recipe

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Ingredients

 

• 3 tablespoons butter
• 1 ½ ounce 60% bittersweet chocolate chips (or chocolate bar finely chopped)
• 2 cups all purpose flour
• ⅓ cup cocoa
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ⅛ teaspoon baking soda
• ⅔ cups sugar
• ⅔ cups 2% reduced fat milk
• ½ teaspoon vanilla extract
• 2 large eggs (lightly beaten)
• ½ cup semisweet chocolate chips (or white chocolate chips)

Instructions

 

• 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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