You’ve had normal chocolate muffins, and you’ve had double chocolate, but have you had triple chocolate muffins?! Not to mention, triple chocolate muffins that are so good they should be a sin? Well let me be the first to introduce to you, the most delightfully rich & decadent triple chocolate muffins you’ll ever eat.
They are filled with super silky smooth homemade chocolate milk, chocolate chips and dutch processed cocoa powder for the best chocolate flavor. Muffins are great as is, but when they can double as a sweet morning breakfast and a snack…that’s when you know it’s good. I could totally lie to you and tell you that these rival any store bought muffins, but these homemade ones are miles better. And for good reason! We’re using high quality ingredients that pack the flavor into these little bites of heaven.
What kind of cocoa powder should I use?
I recommend using natural cocoa powder in these muffins! This is one of the most common types of cocoa powder and is probably what you have currently hanging out in your cabinet. The other kind of cocoa powder that you might have is Dutch Processed cocoa powder which is a darker and slightly richer cocoa powder. While this kind of cocoa powder is also delicious, it can affect the rise of the muffins so I would go with the typical natural cocoa powder in these muffins.
How do I make the brown butter for these muffins? And do I have to use brown butter?
Nope! You can certainly just use regular melted butter in these muffins, but if you want to take this recipe up a notch, brown butter is the way to go!
It is simple but adds so much flavor (sort of a caramely note) to recipes! You’ll want to heat butter in a small stovetop pot or pan over low-medium heat. continuously lightly stir the butter over the heat until it is fully melted and begins to simmer. The butter will begin to brown and become frothy on top. The longer you summer it and lightly stir, the more brown it will turn, thus developing more flavor. I like to brown my butter until it is very dark, but be sure to keep the heat on low- medium low, and stir continuously (wooden spoon recommended).
How do I measure the brown butter?
I always measure after I’ve browned the butter! In this case, prepare the brown butter and then measure it. As you can imagine, you’ll love some of the butter as it heats up and simmers off. I like to measure about a 1 – 2 tablespoons more than the recipe calls for before browning the butter to be sure I will have enough.
Can I use whole milk or plant based milk for the homemade chocolate milk?
You sure can! Simple use a ratio of 2 Tbsp milk of choice to 1 Tbsp chocolate chunks.
What’s with the changing of the baking temperatures mid-way through the bake?
This vastly helps the rise on the muffins! By first baking for 6 minutes at 415 degrees and then turning the temperature down and baking at 350 degrees for the remaining 15 minutes, the muffins develop a much higher and beautiful dome on the top of the muffin.
Hope you enjoy! And as always, if you make these muffins I’d love to see them and hear about it. 🙂