Muffins = legally sanctioned cake for breakfast.
{Please don't tell the First Lady.}
These Triple Chocolate Muffins may not be the most gorgeous, but, oh baby....warm from the oven with two kinds of melty chocolate chips? They are pure decadence.
The day I made them, I ate one for breakfast, one for a mid-morning snack, 1.5 for lunch and one mid-afternoon. {Muumuus will be all the rage this summer, right?}
Triple Chocolate Muffins
1/2 c. (1 stick) salted butter
1 and 3/4 c. unbleached, all-purpose flour
2/3 c. dutch-process cocoa (such as Hershey's Special Dark
)1 and 1/4 c. sugar
1 tsp. instant espresso powder
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. Kosher salt
1/2 c. bittersweet chocolate chips
1/2 c. semisweet chocolate chips
2 eggs
1 c. milk
2 tsp. pure vanilla extract
2 tsp. white vinegar
Line a muffin tin with 12 paper cups. Spray lightly with cooking spray. Preheat oven to 425.
Melt the butter; set aside to cool.
In a large bowl, whisk together the flour, cocoa, sugar, espresso powder, baking powder, baking soda, salt and chocolate chips.
In a separate bowl, whisk the eggs, milk, vanilla and vinegar until blended. Stir in the cooled, melted butter.
Add the wet ingredients to the dry ingredients. Stir with a rubber spatula, just until blended.
Spoon into the prepared muffin liners...the cups will be very full. {Be sure to lick the spoon...this batter is SO yummy!}
Bake for 15-20 minutes until the muffins bounce back when pressed with a finger. Cool on a wire cooling rack for 5 minutes.
Remove from the pan and let them cool just a bit longer. Serve warm.
Confession: I have one small white plate. Once we started, kiddo would.not.stop.eating to let me take a picture of the melty insides of his on the pretty white plate. Note to self: buy more white plates.
