Soft & Decadent Triple Chocolate Muffins

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. 🙂

Soft & Decadent Triple Chocolate Muffins

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Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

9

muffins

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 & 1/3 Cup All Purpose Flour

• 2 Tbsp Cocoa Powder

• 1/2 Cup Unsalted Butter

• 2 Eggs

• 1/4 Cup Whole Milk

• 1/2 tsp Salt

• 1 tsp Baking Powder

• 1/4 tsp Baking Soda

• 1/2 Cup Brown Sugar

• 1/3 Cup Maple Syrup

• 1/2 Cup Chocolate Chips

• Chocolate Milk Ingredients for the Muffin Batter

• 2 Tbsp Whole Milk

• 1 Tbsp Chocolate Chunks

Directions

• Line a muffin tin with 8 muffin liners. Set aside. Do not preheat the oven yet as we will let the batter rest for a half hour after preparing.
• Begin by browning the butter (or just melting if you don’t want to use brown butter). To do this, Add the stick of butter (1/2 cup) to a stovetop pot and heat over low – medium heat until melted and butter begins to bubble. Stir lightly until the butter becomes brown in color and slightly frothy over top. At this point, remove it from the heat and let it cool.
• Then, prepare the chocolate milk which we’ll use later. Either over a double boiler, or directly in a stovetop pot, melt the chocolate chunks and milk together until combined into a thick chocolate milk. Set aside to cool.
• In a separate mixing bowl, add eggs, brown sugar, maple syrup, and milk, and whisk until combined fully. Then, once the butter has cooled but is still melted, mix that into the bowl with the eggs, sugar and milk.
• Next, add your cooled chocolate milk to the bowl of wet ingredients and whisk again.
• In a separate bowl, combine flour, cocoa powder, salt, baking soda & baking powder.
• Add the dry ingredients to the bowl with the wet ingredients and fold everything together until fully combined. Folding ingredients together here rather than mixing vigorously will keep the muffins a nice light texture.
• Finally, add your chocolate chips and fold in. Let your prepared muffin batter rest for 30 minutes before baking.
• When you are ready to bake your muffins, preheat oven to 415 degrees Fahrenheit. Scoop the muffin batter into the muffin tin, filling each cup almost to the top.
• Bake for 6 minutes at 415 degrees, and then turn the oven down to 350 degrees Fahrenheit. Continue baking at 350 for an additional 15 minutes. While turning the oven temperature down from 415 degrees to 350 degrees, do not remove the muffin tin from the oven. Simply keep the muffins in the oven and turn the temperature down.
• Then, once the muffins are done baking, let them cool and enjoy!