We had a really busy week, so everything got a little pushed back, including my weekly recipe post. Recently, I whipped up a batch of our favorite chocolate muffins and thought I’d share them on this blog.
It took me a really long time to find the perfect chocolate muffin recipe. I wanted something moist, but still with a muffin texture rather than something like a cupcake. I wanted it to taste intensely of chocolate, but still be in the breakfast range of chocolate and sweet rather than dessert. This recipe did all that for me.
The recipe is courtesy of King Arthur Flour. They have some great recipes on their site.
A while back I purchased these petal like cupcake/muffin tins. While they look really cool in theory, I don’t like that the almost completely mask the muffins and cupcakes. Now I have a giant stack that I bought from Surfas and I’m slowly trying to get rid of them.
- 2/3 cup Dutch-processed cocoa
- 1 3/4 cups All-Purpose Flour
- 1 1/4 cups light brown sugar
- 1 teaspoon baking powder
- 3/4 teaspoon espresso powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup milk
- 2 teaspoons vanilla
- 2 teaspoons table vinegar
- 1/2 cup butter, melted
- 1 cup chopped chocolate
- Preheat the oven to 400°F. Line a standard muffin pan with paper muffin cups.
- In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt. Set aside.
- In a large mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add in the melted butter. Add the dry ingredients, stirring until everything is well-combined. Stir in the chopped chocolate.
- Scoop the batter into the prepared muffin tin, about 3/4 full.
- Bake the muffins for 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven and allow muffins to cool.