Triple Chocolate Muffins

5 from 1 vote

These triple chocolate muffins are made using three different types of chocolate: melted chocolate, cocoa powder, and chocolate chips. They are a bakery style muffin that bake up to have large muffin tops!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 355kcal

Author: Karissa Parrish

Equipment

12-count muffin pan
Cupcake Liners
Mixing Bowl

Ingredients

6 tablespoons unsalted butter
4 ounces semi-sweet chocolate, chopped
¾ cup sugar
½ cup Lifeway Kefir Organic Plain Whole Milk
⅓ cup yogurt (plain or vanilla)
3 tablespoons vegetable oil (or canola)
2 large eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup cocoa powder
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 425 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
In a microwave-safe bowl, melt the chocolate bar and butter in 20 second intervals until completely melted. Let it cool for 5 minutes.
In a large bowl, whisk together the melted chocolate mixture, sugar, lifeway milk, yogurt, vegetable oil, eggs, and vanilla extract until completely combined.
Then add the flour, cocoa powder, baking powder, baking soda, and salt and use a rubber spatula to gently fold everything together. Then fold in the chocolate chips.
Fill each cupcake liner to the top with the muffin batter (I used my 3 tablespoon cookie scoop to help with this) and bake at 425 degrees for 7 minutes. Then reduce the oven temperature to 350 degrees and continue to bake for another 8-12 minutes. Use a toothpick to check the center of the muffins for doneness.
Allow the muffins to cool for 10 minutes in the pan before transferring them over to a wire rack to finish cooling.
Keep any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Notes

Muffin Pan: Prep your 12-count muffin pan by lining it with muffin liners. If you don’t have liners, spray each muffin cups with cooking spray. Here are the paper liners I use for both cupcakes and muffins.

Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.

Muffin Batter: Fill each muffin cup to the top with batter. I used my #24 cookie scoop to make this process a lot easier and less messy.

Baking Time: Bake the muffins for 7 minutes at 425 degrees. Then reduce the oven temperature to 350 and bake for an additional 8-12 minutes. Baking at that higher heat initially will help the muffins to rise taller.

Nutrition