Triple. Chocolate. Muffins.
In any other form you might call it dessert, but muffins? Totally breakfast. And totally chocolatey. I love it. And you know you love it too.
Over the weekend it snowed. It was too cold out so Rachel, Baby Boy, and I stayed holed up in our warm little kitchen cooking, baking, and playing all day. I made a delicious wild rice soup for lunch, but before that I baked these muffins for
Occasionally I’ll pick up double chocolate muffins from Costco or our local grocery story. Since I didn’t want to run out in the snow, I decided to Google for a chocolate muffin recipe that struck my fancy. I came across a new food blogger, Michelle from Brown Eyed Baker (which I initially read as Browny Eyed Baker – bonus points for that), who had these unbelievable looking muffins.
Michelle’s website has tons of recipes (just take a look at her extensive recipe archive!) – word of caution, don’t browse on an empty stomach because the site is chock full of mouth watering photos. In fact, it’s those photos that sealed the deal on me making these chocolate muffins. When I saw them I knew I had to make them. So I did.
Michelle’s already amazing muffins are double chocolate, calling for dutch cocoa powder and bittersweet chocolate. But I wanted semisweet chocolate as well, like what I find in the ones I buy from the store, so I added some; behold, triple chocolate!
Ok. So maybe these triple chocolate chip muffins are borderline dessert. But I won’t say anything if you won’t.
Recipe slightly adapted from: Brown Eyed Baker