Triple Chocolate Brownie Muffins
Baked triple chocolate brownie muffins made with kefir, cocoa powder, and chocolate chunks for a rich, moist texture.
Ingredients
- 1 cup all-purpose flour 125g
- ⅓ cup cocoa powder 30g
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chunks 85g
- ⅓ cup vegetable oil 80ml
- ¼ cup granulated sugar 50g
- ½ cup light brown sugar 100g, packed
- 4 ounces chocolate chunks or chopped baking chocolate 113g, melted
- 2 large eggs room temperature
- ⅔ cup Lifeway Organic Plain Whole Milk Kefir 160ml
- 2 tablespoons mini semi-sweet chocolate chips
Instructions
Preheat oven and prepare pan:
Heat the oven to 425°F (220°C). Prepare a jumbo muffin pan by lining with parchment cups or greasing with nonstick spray.Whisk dry ingredients with chocolate:
In a medium bowl, combine flour, cocoa powder, baking soda, salt, and ½ cup chocolate chunks by whisking.Mix wet ingredients with chocolate:
In a large bowl, whisk together oil, granulated sugar, brown sugar, and melted chocolate until uniform. Beat in eggs and kefir.Fold dry into wet:
Using a spatula, fold the dry mixture into the wet mixture only until no visible flour remains.Fill cups and top with chips:
Divide the batter evenly among the muffin cups. Top with mini chocolate chips.Bake and cool muffins:
Bake at 425°F (220°C) for 5 minutes, then lower the oven temperature to 375°F (190°C) and continue baking until a toothpick inserted comes out clean, roughly 15-20 minutes more (20-25 minutes total). Allow muffins to cool in the pan for 10 minutes, then move to a wire rack.