Double Chocolate Muffins

I never used to like baking.  I always preferred to be able to tweak and play right up to the very end of a dish.  I would make a batch of cookies here or there, or maybe a loaf of banana bread, but I just didn’t bake much when I was first married.  Much to my husband’s chagrin.

I don’t know what changed.  Or exactly when.  But somewhere along the way I began to enjoy baking.  Cookies, bread, loaves, muffins…

Double Chocolate Muffin

Muffins are so simple.  I don’t know why I don’t make them more often.  They can be a healthy breakfast or snack.  They can also be a great dessert or treat with coffee.  These fall into the latter category.  Rich and dark, these muffins are loaded with chocolate flavour and have a crisp top and dense interior that is studded with chocolate chips.

Double Chocolate and coffee

2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 tbsp baking powder
1 tsp baking soda
1 tablespoon instant coffee powder (optional)
1 tsp kosher salt
3/4 cup sugar
1/2 cup melted butter
2 large eggs
1/2 cup milk, mixed with
1/2 cup Greek yogurt
2 tsp vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 375F.  Place  liners in your muffin pan or grease and flour the pan if you absolutely have to.  Such a tedious job.

Whisk together the dry ingredients.  In a separate bowl, mix together the sugar, butter, eggs, milk, yogurt and vanilla.  Add the wet ingredients to the dry ingredients and stir just until the batter begins to come together.  Don’t worry about it being lumpy.  This is a very stiff batter.  Add in the chocolate chips (or even nuts, or dried cherries…) and mix just until incorporated.  Then stop.  Don’t overmix.

Drop the batter into the cups and make sure the cups are full (which goes against muffin making 101, I know).  Place in the oven and turn up the temperature to 400F.  Bake for 20-25 minutes or until a toothpick inserted in the centre comes back clean.  Be sure to test them, because I’ve had them completely baked at 20 minutes and also not done for the full 25.

Let them cool in the pan for a few minutes and then carefully remove the muffins to cool on a rack. Enjoy them slightly warm if you can, or store them in an airtight container to enjoy later. They also freeze well.

Yes, it was delicious

Yes, it was delicious

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9 thoughts on “Double Chocolate Muffins

  1. Yvonne @ bitter baker

    It’s interesting what paths lead to baking! I think you learn to enjoy baking. Once things start working out, and the baked goods start to taste better, it just gets so much more fun! All that time you spent in the kitchen was not in vain after all! And these muffins look absolutely delicious.

    Reply
  2. Pingback: Double Chocolate Chip Muffins « The First Year Blog

  3. Pingback: Double Chocolate Chip Muffins |

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