This recipe is from an old issue of Cooking Light. I knew I’d saved it for a reason, so I flipped through quickly and found Triple Chocolate Muffins – the perfect recipe for a cold and dreary day in Austin. These were so delicious and they baked up with very high tops.
Triple Chocolate Muffins Ingredients
It’s a good thing I didn’t read the reviews before making Triple Chocolate Muffins, because most people gave the recipe two stars. Maybe these minor changes helped? I used coconut oil instead of butter and increased the amount slightly, used a bit more salt and vanilla, and some top quality Dutch processed cocoa powder. I also halved the recipe and made six, but you can find the 12 count recipe here. Just remember to use oil instead of butter, increase it a bit and measure carefully. In my opinion, these deserve more than two stars. If you make them, let me know what you think!
Triple Chocolate Muffins
- 2 tablespoons coconut oil 30 grams
- 1 ½ ounces dark chocolate chopped (Trader Joe’s)
- 2 tablespoons plus 2 teaspoons Dutch process cocoa powder 1/2 oz
- 1 cup 4.5 oz/125 grams all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tiny pinch baking soda
- 1 large egg room temperature
- 1/3 cup sugar
- 1/3 cup milk room temperature
- 1 teaspoon vanilla extract
- 1/3 cup semisweet chocolate chips or more chopped dark chocolate
- Preheat the oven to 425 degrees F. Make sure you preheat the oven for a while and get it good and hot. Line 6 muffin cups with paper lines.
- In a microwave-safe bowl, combine the coconut oil and chopped chocolate. Heat at 50% power, stirring every 30 seconds, until melted and smooth. Add the Dutch process cocoa powder to the chocolate mixture and stir until smooth. Set aside and measure dry ingredients.
- Combine flour, baking powder, salt and soda.
- In a mixing bowl, beat the egg until fluffy, then beat in the sugar, milk and vanilla.
- With a heavy duty scraper, add the flour mixture and the chocolate mixture alternately, stirring by hand until blended. Batter will be lumpy. Stir in the chocolate chips. Batter should be thick enough to pile in the cup. It shouldn’t be soupy.
- Pile the batter into 6 paper lined muffin cups. Bake at 425 degrees for 5 minutes.
- Without opening the oven, reduce temp to 375 and bake for 10 more minutes or until muffins appear set. They should rise high and have nice crowns. Let cool.
Somewhere here on Cookie Madness you have a recipe for double chocolate muffins made with pumpkin. I love those muffins. I’m sure these are good too but those are so good it’s difficult stray from that recipe.
Thanks Darlene! I’ve been paying even more attention to preheating the oven lately. I’ve always preheated it, but I’ve noticed that when I really preheat it and let it go for 30 minutes or more, I get a higher rise and more browning power. I think it’s because the walls of the oven get hot and the heat is redistributed more evenly and quickly.
They look gorgeous! I’ve been following your hint of baking muffins for a short time in a hotter oven and then decreasing the oven temperature ever since you mentioned it several years ago. I do think it helps create a beautiful crown.
After reading the poor reviews the original recipe received, it’s amazing the difference the little extra coconut oil must have made. Do you think the fact that you used Dutch process cocoa helped?
(By the way, the snowmen cupcake liners look totally appropriate to me. The snow is piled up to my shoulders here in Pennsylvania!)