Triple Chocolate Muffins
"You can use wither regular chocolate milk or chocolate-flavored almond milk in this recipe."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (47.9 g)
- Calories 111
- Total Fat - 6.8 g
- Saturated Fat - 4.5 g
- Cholesterol - 29.8 mg
- Sodium - 218.3 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 0.6 g
- Sugars - 10.8 g
- Protein - 1.7 g
- Calcium - 114.8 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
Step 3
In a separate bowl, whisk together the chocolate milk, melted butter, egg, and vanilla extract until smooth and well incorporated.
Step 4
Gently fold the wet ingredients into the dry ingredients using a spatula. Stir until just combined; do not overmix. A few lumps in the batter are okay.
Step 5
Fold in the chocolate chips into the batter until evenly distributed.
Step 6
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each cup about 2/3 full.
Step 7
Place the muffin tin in the preheated oven and bake for approximately 18 to 20 minutes, or until the muffins are set, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Step 8
Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then, carefully transfer the muffins to a wire rack to cool completely.
Tips
No special items needed.
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