Double Chunk Chocolate Muffins

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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!

Ultimate Brownie Muffins

I love muffins but it is so hard to find a good chocolate muffin, you know one that actually tastes like chocolate? While perusing Pinterest I discovered a recipe not only for chocolate muffins but one that is a combination of brownies and a muffin. Does it get any better than that?

Ultimate Brownie Muffins

Pretty Simple Sweet

4 oz. bittersweet or semisweet chocolate coarsely chopped

1/2 cup buter, cut into small pieces

1/2 cup plus 1 tablespoon all-purpose flour

1/3 cup unsweetened cocoa powder

1/8 tsp. salt

2 large eggs

3/4 cup granulated sugar

Preheat oven to 350. Line muffin tin with liners. Set aside. 

In a medium bowl place the chocolate and the butter. Heat for 20 second increments in the microwave until the chocolate and butter are melted, whisk to combine. 

In a small bowl sift the flour, cocoa and salt. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment combine eggs and sugar and beat on high speed until thick and pale, about 4 minutes. 

Reduce the speed to low and add the chocolate.

Stop the mixture and fold in the flour until just mixed, DO not over mix. 

Divide the batter between the lined muffin cups, fill 3/4 full.

Bake 13-16 minutes or until the a toothpick inserted in the center comes out with a few crumbs. Do not over bake or they will be dry.

Remove from oven and cool for 10 minutes in the pan, then remove to a wire rack to cool.
Warning: Do not over bake, when in doubt under-bake these muffins.

These muffins are fabulous, they are rich, dense, chocolaty and they have a crunchy, crackly brownie top. To be truthful I had to make them twice because I baked the first ones too long and they were a bit dry. The second batch came out perfect. 

Chocolate-Chocolate Chip Muffins

I am a huge fan of Dorie Greenspan and have been since following Tuesdays with Dorie on some of my favorite blogs over the last few years. I thought I would try out this recipe from one of my favorite cookbooks, Baking: From My Home to Yours. 

Chocolate-Chocolate Chip Muffins
Recipe from Epicurious/Dorie Greenspan

Ingredients:

3/4 stick ( 6 tablespoons) unsalted butter
4 oz 60% Ghiradelli chocolate chips
2 cups all purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla

Directions:

Preheat oven to 375, and place rack in center of the oven. Fit muffin tin with 12 paper or silicon molds.

In a bowl over simmering water, melt HALF the chocolate and the butter. Remove from heat and set aside.
In a large bowl, whisk the flour, sugar, cocoa, baking powder, baking soda and salt. Ina another bowl whisk the butter-milk, egg and vanilla until combined. Add the chocolate/butter mixture and the egg/sugar mixture to the flour mixture and mix together. Do not over-mix. Stir in remaining chocolate chips. Divide into muffin cups.

Bake about 20 minutes or until a toothpick comes out clean. Cool for 5 minutes, and then eat while warm.

These muffins are delicious, moist, and filled with molten chips of chocolate. They are a cross between a muffin and a cupcake and could be eaten for dessert of for breakfast.

I recommend they be eaten warm, not HOT, warm. I think it is when they taste the best. 

Are you a fan of Dorie? What is your favorite recipe? I would love tho know what you have baked of if you have another favorite chocolate muffin recipe.

Have a great day!