Triple Dark Chocolate Muffins
Dreaming of chocolate for breakfast? Give these Triple Dark Chocolate Muffins a whirl! They get rich chocolate flavor from three types of dark chocolate in the batter dark cocoa powder, dark chocolate chips, and chopped dark chocolate ... and all three working in combination make these muffins so good.
"Can I have chocolate for breakfast?"
It's not an uncommon question to hear from our 6-year-old daughter at our house. She would eat chocolate 24 hours a day if we'd let her. And truth-be-told, I can't say I wouldn't like to, too.
Well, with these Triple Dark Chocolate Muffins, the answer to her question can be a resounding, "Yes."
Sure thing, sweetheart ... we can all have chocolate for breakfast!
These Triple Dark Chocolate Muffins get rich chocolate flavor from three types of dark chocolate in the batter dark cocoa powder, dark chocolate chips, and chopped dark chocolate. And each chocolate type lends something unique to the batter and baked muffin ... so I don't recommend skipping any of them. It's all three working in combination that make these muffins so good.
For the cocoa powder, I use Hershey's Special Dark cocoa powder. But any dark cocoa powder will work. Only have "regular" cocoa powder on hand? No problem ... use it. Just keep in mind the chocolate flavor of the finished muffins may not be quite as intense.
Since they retain their shape when baked, chocolate chips give a good textural element to the muffins and provide nice bites of solid chocolate for us to sink our teeth into. For the chips, I recommend Ghirardelli dark chocolate chips. They have such a wonderfully smooth and rich chocolate flavor. But regular semi-sweet chocolate chips work just fine, too.
In contrast to the chocolate chips, the chopped dark chocolate melts into the muffin batter as it bakes, bringing amazing chocolate richness and moistness to the finished muffin. I recommend chopping up some Dove dark chocolate or a Ghirardelli dark chocolate baking bar.
The combination of all three chocolates make these Triple Dark Chocolate Muffins the kind of stuff chocolate lovers' dreams are made of.
So if you're like our Little Miss H. and dream of chocolate for breakfast, give these Triple Dark Chocolate Muffins a whirl.
While they may still need to be relegated to the "breakfast treat" category, we all deserve a little chocolate for breakfast every now and then, don't we? Little Miss H. would sure say so!
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Yield: 14 muffins
Triple Dark Chocolate Muffins
Dreaming of chocolate for breakfast? Give these Triple Dark Chocolate Muffins a whirl! They get rich chocolate flavor from three types of dark chocolate in the batter dark cocoa powder, dark chocolate chips, and chopped dark chocolate ... and all three working in combination make these muffins so good.
prep time: 15 Mcook time: 17 Mtotal time: 32 M
ingredients:
- 2 c. all-purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 T. dark cocoa powder
- 2/3 c. brown sugar
- 1/2 tsp. ground cinnamon
- 1 egg
- 1 tsp. vanilla extract
- 1/4 c. unsalted butter, melted
- 1 c. milk
- 1 c. dark chocolate chips or semi-sweet chocolate chips
- 1/4 c. (about 2 oz.) chopped dark chocolate {I use Dove dark chocolates}
instructions:
How to cook Triple Dark Chocolate Muffins
- Combine flour, baking soda, salt, cocoa powder, brown sugar, and cinnamon in a large mixing bowl. Whisk until well mixed.
- Use a whisk to stir in the egg, vanilla, melted butter, and milk; mix until just combined. Gently fold in chocolate chips and chopped dark chocolate.
- Line a muffin pan with 14 paper liners. Spoon batter into liners, dividing equally between the muffin cups.
- Bake at 350 degrees for 14 to 18 minutes, or until muffins are cooked through (mine usually take 17 minutes).
- Let muffins cool in the pan for about 5 minutes; remove to a wire rack to cool completely.
TRACEY'S NOTES
- If you want to have chocolate chips sitting on top of each muffin like in the recipe photo, sprinkle 2 or 3 chocolate chips on top of the batter of each muffin after spooning the batter into the muffin cups.
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