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Triple Chocolate Muffins featuring chocolate syrup, cocoa, and milk chocolate chips are a chocolate lovers dream. These muffins will surround your taste buds with a delicious explosion of flavor. Not only are these perfect for a mid-afternoon snack, they are great any time of the day. If you have a craving for chocolate, these moist and delicious muffins will definitely satisfy.
Moist chocolate muffins are a perfect snack option when you are on the go. They are totally transportable, you can grab, bite, and zoom back to the fun.
I think one of the reasons I love making muffins are because they are great to take on the go. If you are looking for more delicious muffin recipes, make sure to check out these yummy options! One of my family's favorites is my Banana Chocolate Chips Muffins. They are not only a great way to use up ripe bananas, they are moist and delicious! If caramel is on your mind then these Caramel Banana Muffins full of pecans are a must make!
- Unsalted butter - always make sure to use unsalted since you are adding additional salt to the recipe.
- All-purpose flour - when measuring flour out, make sure to use the scoop with a spoon and level with a knife method so you are measuring out the correct amount.
- Unsweetened cocoa powder - always use high quality cocoa powder when baking.
- Kosher salt or Sea salt - never use table salt when you are baking. Table salt is for seasoning the food AFTER it has already been seasoned.
You will find complete directions in the recipe card below.
Counter: You can store them for up to four days in an air-tight container on the counter.
Freezer: After they have completely cooled. Wrap them with plastic wrap and place them in a freezer-safe container and store them for up to two months.
To enjoy them, remove them from the freezer, let them come to room temperature on the counter, then place in a 350 degree oven for 5 to 10 minutes just to take the chill off and enjoy.
- chocolate chips - you can use semi-sweet if you prefer.
- When measuring out the correct amount of batter to add into your cupcake liner, use a cookie scoop. That way you are controlling the amount of batter and you will get the same amount in each muffin tin.
- Many recipes call for semi-sweet chocolate chips. Not mine. I don't play around. When I'm ready for chocolate - I want the full experience so it's Milk Chocolate Chips all the way.
- For extra flavor and fun, you can also add a drizzle of confectioners' sugar icing which is easy and fast to make.
Because you overmixed the batter. When making any type of muffins, it's very important to use two different bowls. That way when you combine your dry into wet, you are simply just folding the two sets of ingredients together. They have already been mixed separately.
Another reason they could be dry is because you overbaked them. Start watching your time at 18 minutes. If they aren't done, then put them back in for a few minutes at a time.
Is your baking powder still good? Make sure it hasn't expired and that you are storing it correctly and keeping the lid on it tightly.
Cauliflower and Sweet Potato Muffins
TRIPLE CHOCOLATE MUFFINS
- ¾ c Milk Chocolate Chips
- 6 tablespoon Unsalted butter softened
- 2 c all-purpose flour
- ⅔ c sugar
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ⅓ c Unsweetened Cocoa Powder sifted
- ½ teaspoon kosher or sea salt
- 1 ¼ c milk
- 1 egg large
- 1 teaspoon vanilla extract
- ¼ c chocolate syrup
- Preheat oven to 375 degrees
- In a large bowl - combine: flour, sugar, salt, cocoa powder, baking powder, and baking soda.
- In a new bowl: gently whisk egg, milk and vanilla until combined
- In a new bowl: combine chocolate syrup and melted butter. Stir until smooth.
- Combine milk and chocolate mixtures with dry ingredients in large bowl. Mix until smooth.
- Gently fold in chocolate chips.
- Spray standard muffin pan with baking spray and/or use paper liners.
- Place an equal amount of batter into each muffin cup by using a cookie scoop. Measure out 1 to 2 scoops depending on the size of the cookie scoop. Fill the muffin tin no more than ⅔d's of the way full.
- Bake 18 - 22 minutes. Muffins are ready when a toothpick or cake tester stuck into the middle is clean when pulled out.
- Let the muffins cool for 5 to 10 minutes in the pan then remove from the pan and let them finish cooling on a wire rack.
- Mix : 1 ¼ cups confectioners' sugar with 3 tablespoons milk and ½ teaspoon vanilla extract
- Drizzle over muffins before serving