Triple Chocolate Muffins

If you like chocolate (like I do) you are going to LOVE these muffins.  Three kinds of chocolate in one muffin?  I think so!  I made these for breakfast with a good friend and the adults and preschoolers both devoured them!  They would be perfect for breakfast on Christmas morning because you can totally make them the day before.  Enjoy!

Triple Chocolate Muffins (adapted from Cooking Light, December 2013)

3 T. unsalted butter
1 1/2 oz. bittersweet chocolate (I had bittersweet chocolate chips but you could also use a bar)
9 oz. (2 c.) white whole wheat flour (could also use all purpose)
1/3 c. unsweetened cocoa
2 t. baking powder
1/4 t. salt
1/8 t. baking soda
2/3 c. sugar
2/3 c. milk (I used vanilla almond milk but feel free to use whatever you have on hand)
1/2 t. vanilla extract
2 large eggs, lightly beaten
1/2 c. semisweet chocolate chips

Preheat the oven to 425.  Combine the butter and bittersweet chocolate in a small microwave safe bowl.  Microwave on high, stirring every 20 seconds, until the butter and chocolate are melted and smooth.  Set aside to cool.  

Weigh or spoon flour into a dry measuring cup and level with a knife.  Combine flour, cocoa, baking powder, salt and baking soda in a large bowl and set aside.  In a medium bowl, combine sugar, milk, vanilla and eggs and whisk to combine.  Add the butter mixture and the milk mixture to the dry ingredients and stir until just combined.  Add the semisweet chocolate chips and stir.  

Divide the batter evenly among 12 lined muffin cups (or spray the pan with cooking spray).  Bake at 425 for 5 minutes.  Reduce the oven temperature to 375 (do not remove the muffins from the oven) and continue baking for 10 more minutes or until a toothpick inserted in the center comes out clean.  
Cool in the pan for 5 minutes then remove and cool completely on a wire rack.  

12 muffins (216 calories each muffin) according to my calculator on loseit.com