Triple Chocolate Muffins
Bye bye chocolate cravings! These extra moist triple chocolate muffins are made with melted dark chocolate, cocoa powder, and milk chocolate chips - no oil needed!
Servings: 12 muffins
Calories: 323kcal
Ingredients
- 3.5 oz dark chocolate
- 1/2 cup butter unsalted, softened
- 1 cup sugar
- 1/2 cup Greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch cocoa powder
- 1 tsp baking powder
- 1 pinch salt
- 3/4 cup whole milk
- 1 cup milk chocolate chips
Instructions
- Preheat the oven 375F/180C.
- Break the dark chocolate into smaller chunks in a separate bowl and melt it in a double boiler, small saucepan, or in the microwave (see the notes below). Stir frequently until the chocolate is fully melted.3.5 oz dark chocolate
- In a large mixing bowl, combine the softened butter and sugar. Mix in the melted dark chocolate.1/2 cup butter, 1 cup sugar, 3.5 oz dark chocolate
- Add the yogurt, vanilla, and eggs. Combine everything thoroughly.1/2 cup Greek yogurt, 1 tsp vanilla extract, 2 eggs
- Combine flour, baking powder, cocoa powder, and salt with the wet ingredients. Gently fold the dry ingredients into the wet mixture. Pour in the milk slowly. Don't overmix the dough or the muffins will be tough.1 1/2 cups all-purpose flour, 1 tsp baking powder, 3/4 cup whole milk, 1 pinch salt, 1/2 cup Dutch cocoa powder
- Fold in the milk chocolate chips and distribute the dough evenly into 12 muffin liners. Bake them in a muffin tray for 15 minutes. Let them cool on a wire rack and enjoy!1 cup milk chocolate chips
Notes
Melt chocolate: You can melt the chocolate in a double boiler or straight in a saucepan while stirring constantly. If you're melting the chocolate in the microwave, use short intervals and stir it in between to prevent it from burning.
Storage: These muffins will stay fresh for 2-3 days in an airtight container at room temperature or up to a week in the fridge. To freeze the muffins, add them to a freezer-proof container and store them in your freezer for up to 3 months. Thaw them at room temperature. For freshly-baked muffins, freeze the muffin batter in paper or single silicon muffin cups and bake them individually for 20 minutes instead of 15.
Nutrition
Calories: 323kcal | Carbohydrates: 42g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 123mg | Potassium: 183mg | Fiber: 3g | Sugar: 26g | Vitamin A: 314IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 2mg
