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Triple Dark Chocolate Muffins are an awesome treat for kids! Fast, easy, made with almost half whole grain flour, and seriously, seriously CHOCOLATE!

Triple Dark Chocolate Muffins

Closely adapted from Carole Walter.
Course Dessert
Cuisine Muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 15 muffins
Author TheSpicedLife

Ingredients

  • 1 cup (126 g) AP flour
  • 3/4 cup (96 g) white whole wheat flour
  • 1 1/4 cups sugar
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t fine sea salt
  • 1 scant cup miniature chocolate chips
  • 2/3 cup cocoa powder—I used Hershey’s Special Dark
  • 6 T hot water, plus more as needed
  • 1/2 cup full fat sour cream
  • 1/2 cup vegetable oil (I used avocado)
  • 2 t vanilla
  • M&Ms for topping, optional

Instructions

  1. Preheat the oven to 350 F.
  2. Whisk together the flours, sugar, baking powder, baking soda and salt. Mix in the chocolate chips and set aside.
  3. In a separate bowl, combine the cocoa powder and hot water. Whisk smooth—depending on the humidity at your house, you may need a little more hot water. Add by the scant tablespoon until it whisks smooth.
  4. Whisk the sour cream into the cocoa powder and hot water. Then whisk the oil in slowly, whisking as you pour in a drizzle. Whisk until it emulsifies and incorporates completely.
  5. Whisk in the eggs, one at a time, and then whisk in the vanilla.
  6. Make a well in the center of the dry ingredients. Add the wet to the dry and fold them together. Make sure all of the dry is incorporated into the wet—do not overmix, but also do not hesitate to mix to make sure there are no dry pockets (this may have been an issue with me especially because I had tripled the recipe).
  7. My experience with muffin recipes is that sometimes they fit the 12-well standard muffin pan perfectly—but often they do not. This time was no exception, as my tripled recipe made 36 standard muffins and 35 mini muffins. So I recommend being prepared with a second pan or some mini loaf pans or whatever it takes.
  8. Line the main pan with muffin liners and then lightly spray the insides of the wells and the top of the pan.
  9. Place about 1/4 cup of batter in each muffin well. If there is remaining batter, grease another muffin pan or some mini loaf pans, and add the batter there. Sprinkle with M&Ms if you are using them. Bake for 20-25 minutes, until a cake tester inserted into a center muffin comes out clean or with just a little melted chocolate. (If you are baking 2 larger pans, switch from top to bottom and back to front halfway through.)
  10. Let cool for 5 minutes and then remove from the pan to finish cooling on a cooling rack.