Triple Chocolate Muffins

 

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.