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Good morning! I have the perfect recipe for you to make this weekend for breakfast, if it is not too hot to bake at your house. If you don't feel like turning on the oven Pin this recipe for Fall and Winter because these muffins are so easy, chocolaty and delicious you are going to want to make a batch or two to eat or to share.
Easy Double Chocolate Muffins
Recipe from Sweet C Designs
2 cups of flour
3/4 cup of cocoa powder
1 Tbsp. baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
11/2 cups of sugar
2 extra large eggs
8 tablespoons of butter, melted
1 cup plain yogurt or buttermilk
1 tablespoon vanilla extract
11/2 cups chocolate chunks or chocolate chips
In a large bowl sift the flour, baking powder, baking soda, cocoa and salt. Whisk together. Toss the chocolate chunks into the dry ingredients to coat with flour. Make a well in the center and add the eggs and vanilla extract. Whisk vigorously, then add the rest of the ingredients and mix with a spoon until the large clumps are gone and the batter is mixed consistently, do not over mix the batter or the muffins will be dry.
Cover the batter and refrigerate for 1 hour or overnight.
Preheat oven to 425, fill the muffing cups 3/4 of the way filled. Bake for 6-10 minutes then reduce the temperature to 350 and bake an additional 25-30 minutes and a toothpick inserted into the center comes out clean.
Enjoy!
2 cups of flour
3/4 cup of cocoa powder
1 Tbsp. baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
11/2 cups of sugar
2 extra large eggs
8 tablespoons of butter, melted
1 cup plain yogurt or buttermilk
1 tablespoon vanilla extract
11/2 cups chocolate chunks or chocolate chips
In a large bowl sift the flour, baking powder, baking soda, cocoa and salt. Whisk together. Toss the chocolate chunks into the dry ingredients to coat with flour. Make a well in the center and add the eggs and vanilla extract. Whisk vigorously, then add the rest of the ingredients and mix with a spoon until the large clumps are gone and the batter is mixed consistently, do not over mix the batter or the muffins will be dry.
Cover the batter and refrigerate for 1 hour or overnight.
Preheat oven to 425, fill the muffing cups 3/4 of the way filled. Bake for 6-10 minutes then reduce the temperature to 350 and bake an additional 25-30 minutes and a toothpick inserted into the center comes out clean.
Enjoy!
