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    Home » Recipes » Breads

    That Recipe is a participant in the Amazon Services LLC. Associates Program. This site contains affiliate links to various websites, including Amazon.com. Purchases through these links help support this blog at no additional cost to you. read more

    Moist and Delicious Reduced Fat Triple Chocolate Muffins

    March 3, 2020 Filed Under: Breads, Breakfast and Brunch, Muffins

    Jump to Recipe Print Recipe
    Reduced Fat Triple Chocolate Chip Muffins are a rich moist chocolate filled treat great for dessert, but healthy enough for breakfast.

    These decadent Triple Chocolate Muffins are loaded with rich chocolate taste but are actually lower in fat and sugar than traditional chocolate muffins.

    triple chocolate muffin on a plate with text overlay "reduced fat triple chocolate muffin"

    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.

    Triple Chocolate Muffins

    triple chocolate muffin on a plate with text overlay "reduced fat triple chocolate muffin"
    Print Recipe Pin Recipe

    Ingredients
     

    • 3 tablespoons butter
    • 1 ½ oz 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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    Reader Interactions

    Comments

    1. Jen

      March 03, 2020 at 2:57 pm

      Thank you for the party this week!

      Reply
    2. Marilyn Lesniak

      March 03, 2020 at 3:28 pm

      Thank you for hosting! This is what I featured the week of 2-24 to 2-28 on my blog. On Tuesday we started with a Baileys Chocolate Coffee Cream Pie. Wednesday was my Baileys Irish Cream Cheesecake. Thursday I featured a Baileys Chocolate Chip Cheesecake. And winding up Bailey’s Week I posted 6 Tips To a Perfect Cheesecake. It is part of my Tip Friday Series. Enjoy!

      Reply

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