Tuesday, May 6, 2014

Triple Chocolate Muffins

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This last month has been so insanely busy for us. More work than I could handle, sick baby and then a sick momma and so much more! I hardly cooked, baked even less and didn't even think about blogging. We survived on the simplest, quick fix meals, and one-pot dishes, generously sent food from my Mom's home and of course, take-out. 

In celebration of things slowing down, for our first lazy morning breakfast together, I decided to make something decadent for breakfast. It's not often that our family eats chocolate for breakfast, but today we went all out! Not just chocolate muffins, but TRIPLE chocolate muffins. 

These are really soft, moist and chocolatey and are studded with oozy chunks of chocolate. And easy to throw together too! Give this recipe a try. You won't regret it!
Triple Chocolate Muffins
Adapted from a recipe found in this book
Makes 6-8 muffins
3 tablespoons butter
60gm dark chocolate, chopped 
1 cup all purpose flour 
1/3 cup granulated sugar
1/4 cup cocoa powder
1/4 tsp salt
1 1/4 tsp baking powder 
1/4 tsp baking soda 
1 egg, beaten 
3/4 cup natural yoghurt
1 tsp vanilla extract 
60gm dark chocolate chips or chunks 

1. In a microwave or in saucepan, melt the butter and the chocolate together. Set aside to cool. 
2. In large bowl, combine the flour, sugar, cocoa powder, salt, baking powder and baking soda. Mix until well combined. 
3. In a small bowl, stir together the egg, yoghurt and vanilla. Add in the cooled chocolate-butter mixture and stir well. 
4. Add the yoghurt mixture into the flour mixture and mix just until the two mixtures are completely combined. Do not over-mix. 
5. Fold in the chocolate chips/chunks evenly. 
6. Spoon into your muffin tray, filling more than 3/4 of the cup. I used a smallish tray and got 8 muffins. 
7. Bake for 15-20 minutes in an oven preheated to 180C/350F or until the top of the muffins spring back when touched gently. 
8. Remove from the oven and allow to cool for 5 minutes before unmolding. 

The triple dose of melted chocolate, dark cocoa powder and chocolate chunks makes these muffins seriously, seriously good. They aren't too sweet and are amazingly moist!

My husband, who loves peanut butter on just about anything, ate them generously 'frosted' with crunchy peanut butter. A fabulous muffin to bake for a special occasion or a lazy day!

Until next time :)

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Judith said...

Hi Marsha, I made these muffins last night and it was a beauty. My grand mother loved it. Thank you for this recipe. My tops were not as smooth as yours, d batter was rather thick so I cudnt smooth out d tops easily. I guess my yogurt quanity was less, not sure . But it was still purrrfect. I hope you and your kid are doing good now. Take care . Judith V

Kim | a little lunch said...

Marsha, so sorry to hear about illness and craziness invading your life. These muffins sound like the perfect celebration for your "return to normalcy!" I also liked your hubby's impromptu "frosting." ;) Hope you had a lovely Mother's Day, xo! I'm just now getting round to commenting, etc. (crazy life here, too!) -- and it's so nice to touch base with you again.

theharriedcook said...

Yay, Judith! Thank you for letting me know :)) we are all doing okay now, by God's grace! The batter for this recipe is really thick. Don't know why the tops weren't the

theharriedcook said...

Thanks, Kim! It's always good to hear from you. You are so sweet!

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