This triple chocolate muffin recipe is perfect for gifts too. You can give these to friends who visit. You can also bring these muffins to gatherings or potlucks.
They will surely be popular because it’s a classic chocolate recipe, just with three times more decadence. They were best sellers during one of the potlucks I just recently attended!
Our friend over at Bake At 350 has this to say about the recipe:
“These Triple Chocolate Muffins may not be the most gorgeous, but, oh baby….warm from the oven with two kinds of melty chocolate chips? They are pure decadence.”
I couldn’t have worded that better. It’s a triple chocolate treat for you and your family with this one recipe.
It doesn’t matter that they don’t look as perfect as some muffins. Your family will be singing your praises after you serve them these marvelous triple chocolate muffins! It’s chocolate overload at its finest! Nuff said.
Ingredients
1/2 c. (1 stick) Land O Lakes salted butter
1 and 3/4 c. unbleached, Gold Medal all-purpose flour
2/3 c. dutch-process cocoa (such as Hershey’s Special Dark
1 and 1/4 c. Domino sugar
1 tsp. instant espresso powder
1 tsp. Clabber Girl baking powder
1 tsp. Clabber Girl baking soda
3/4 tsp. Kosher salt
1/2 c. Toll House bittersweet chocolate chips
1/2 c. Toll House semisweet chocolate chips
2 Eggland’s eggs
1 c. Borden milk
2 tsp. McCormick pure vanilla extract
2 tsp. Heinz white vinegar
Instructions
Line a muffin tin with 12 paper cups. Spray lightly with cooking spray. Preheat oven to 425.
Melt the butter; set aside to cool.
In a large bowl, whisk together the flour, cocoa, sugar, espresso powder, baking powder, baking soda, salt and chocolate chips.
In a separate bowl, whisk the eggs, milk, vanilla and vinegar until blended. Stir in the cooled, melted butter.
Add the wet ingredients to the dry ingredients. Stir with a rubber spatula, just until blended.
Spoon into the prepared muffin liners…the cups will be very full. {Be sure to lick the spoon…this batter is SO yummy!}
Bake for 15-20 minutes until the muffins bounce back when pressed with a finger. Cool on a wire cooling rack for 5 minutes.
Remove from the pan and let them cool just a bit longer. Serve warm.
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Quick Tip: These muffins are best served with a cup of coffee or tea.
Thanks again to Bake At 350 for this amazing recipe.
