Snow Day Triple Chocolate Muffins

Triple Chocolate Muffins. Good morning, indeed! Sweet, chocolaty, delicate, and touched with a hint of cinnamon, ’cause that’s just how I do it. This was a great way to wake up my snowed-in bunnies this morning. As if the 12 day school vacation wasn’t long enough, Mother Nature pulled a fast one and launched a mini Nor’easter right as they were to return to school. Well played, Mother!

I am still in awe that I did not think to double this recipe. Eleven measly muffins for 4 kids plus myself. I was barely able to snag one for Mark to have later, who “wisely” got up ahead of the storm so he could get to work. His admirable work ethic is really starting to irk me. 🙂

This delicate baked good gets its chocolate power from cocoa powder, mini semi-sweet morsels, and white chocolate. Yes, I know, white chocolate is just an imposter. I wanted to use dark chocolate, but when I suggested it, Georgia gave me an “Ew!” reminiscent of my favorite Jimmy Fallon skit. So white chocolate it is. Feel free to use whatever chocolate delights you might have around, including dark chocolate morsels, M&M’s, milk chocolate, bittersweet, etc.

Chocolate is never wrong, especially for breakfast.

When making these, please remember the One Deadly Sin of Muffin-Making. Don’t over-mix the batter. If you want tender muffins, treat the batter kindly, almost stand-offishly, and mix gently. Don’t beat the heck out of it until every fleck of flour is covered. Just let it be lumpy. It’ll work itself out in the oven.

Now, you get to these while I start un-decorating the Christmas tree – while wearing oven mitts. As it turns out, Scotch pine tree needles are really, really sharp!

Triple Chocolate Muffins
Makes 11-12

Prep time: 10 minutes Cook time: 17-19 minutes

1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup unsweetened cocoa powder
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup nonfat milk
1 whole egg
1/3 cup canola oil
1/4 cup white chocolate chips, chopped
1/2 cup mini semi-sweet morsels (or regular sized morsels, chopped)

Preheat oven to 400 degrees Fahrenheit. Prepare a 12-cup muffins tin with pan spray, or line with paper liners.

Put all dry ingredients together in a mixing bowl, and whisk to combine (flours through cinnamon). Set aside. In a small bowl, whisk together the milk, egg, and oil. Pour all at once into the dry mixture, and stir gently just until moistened. Fold in both the types of morsels gently with a spatula. Portion into the prepared pan, filling each well about 2/3 full, or 3/4 fill for larger (and fewer) muffins.

Bake at 400 degrees Fahrenheit for 17-19 minutes. Muffins tops will be almost dry and lightly springy. Rest in pan for 5 minutes before removing to cooling rack. But, of course, eat them warm!

ENJOY your day, snowy or otherwise!