That’s right chocolate, chocolate, chocolate, chocolate muffins that won’t break the calorie bank. If a brownie wanted to be a muffin – this would be the result. Dark and rich chocolate flavor packed in a delightful muffin.
Having a healthier lifestyle doesn’t mean not having the things you love. For me life without chocolate is torture. Plus, dark chocolate has so many health benefits – why would one deny themself the pleasure? Chocolate for breakfast? Oh, yes please. But, in all honestly these are so good they would make for a lovely snack and/or dessert, even frosting free!
Another great thing about this recipe is you could add so many things to the batter: nuts, dried cherries or other fruits, more chocolate, peanut butter, etc., etc.
QUADRUPLE CHOCOLATE MUFFINS
- 3 Tablespoons unsalted butter, diced
- 1 1/2 ounces 70% chocolate, finely chopped
- 9 ounces all-purpose flour (about 2 cups)
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 2/3 cup sugar
- 2/3 cup 2% chocolate milk (I used yoo-hoo)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coffee extract
- 2 large eggs, beaten
- 1/2 cup semisweet chocolate chips
- 3 Tablespoons powdered sugar (optional, for serving)
DIRECTIONS: Preheat oven to 425 degrees.
Combine the diced butter and 70% chocolate in a microwave-safe bowl.
Microwave for 40-50 seconds, stir, return to microwave for 15 second intervals, stirring in between until smooth. Set aside to cool.
*Tip you can use 60% chocolate or even adapt these to milk chocolate muffins. I love Lindt 70% chocolate though and that is what I used.
Or you can use regular milk – if you must!
Weigh out 9 ounces of flour, or lightly spoon flour in dry measuring cup and level with back of knife – 2 cups using this method.
Combine the 9 ounces of flour with 1/3 cup cocoa powder, baking powder, salt, and baking soda in a large mixing.
Using a pastry blender or whisk stir until combined and uniform in color.
You essentially have chocolate flour now.
Combine the 2/3 cup of sugar, 2/3 cup reduced-fat chocolate milk, eggs, and both extracts in a medium bowl; whisk until well combined.
*I used yoo-hoo. Why? Because I had it leftover from my nephews visit and it’s lower in fat than 2% milk for about the same calories, plus it’s chocolate…
Add the butter mixture and milk mixture to the flour mixture, stirring until just combined.
Add 1/2 cup of chocolate chips and gently fold into the batter.
At this point I would normally grease a muffin pan, but I was out of bakers joy. So despite my lack of love for paper muffin liners
I submitted and lined 12 muffin tins with cute little papers.
Divide the batter evenly among 12 lined or greased muffin cups.
Bake at 425 degrees for 5 minutes. Reduce heat to 375 degrees (while muffins remain in the oven) and continue baking for 8 – 10 minutes more or until a toothpick can be inserted in the middle and removed clean. (pictured above – this was at 9 minutes in my oven.)
Cool muffins in the pan on a wire rack for 5 minutes. Remove from the pan and cool completely on the wire rack. Sprinkle with powdered sugar, if desired.
Devour with glee and chocolate giddiness.
I like mine sans-powdered sugar and with a small dab of butter in the middle. That is not included in the below calorie count, FYI.
adapted from: http://www.myrecipes.com/recipe/triple-chocolate-muffins-50400000131773/
Nutritional data according to caloriecount.about.com’s recipe analyzer: Serves 12, serving 1 muffin: Calories: 201, Fat 5.6g, Protein, 4.1g, Fiber: 1.7g, Carbs: 35.2g, Sugars 15.9g (weight watchers points plus value of 6) ~ small price for chocolate heaven!
Happy Baking Y’all!