Double Chocolate Muffins
Labor Day weekend is an important landmark. It signifies that summer and vacations are generally over, and, for the majority, people are back to work with their normal schedules, while students 👩🎓👨🎓 return to school for another year.
It’s also the beginning of frantic mornings. As everyone is rushing out 🏃♀️, it’s nice to have a few ‘quick’ breakfast items ready, such as Blueberry Overnight Oats, Apple Cinnamon Bread or Easy Zucchini Bread, Mini Mexican Tortilla Quiche</a>, smoothies, and so on.
Muffins and rolls are also a great option. They can be Blueberry, Raspberry Cream Cheese Rolls, Lemon Poppy Seed 🍋🧁, Ooey-Gooey Cinnamon Buns, Whole Wheat Banana, Pumpkin & Spice Cream Cheese, a nice savory one called Breakfast Sausage Muffin Cups, etc.
Another one that is always a favorite is my Double Chocolate Muffins 🍫! Rich and decadent, these flavorful little guys are perfect to enjoy anytime! Convenient for grab-and-go in the morning, they also make a great treat for lunch or as a mid-afternoon snack!
The recipe is very straightforward…
First, the dry ingredients have to be sifted. Trust me, I’m not a sifter… I hate it 😣! However, doing this step not only adds air, making the texture of the muffins lighter, but it also breaks the lumps, especially in the cocoa powder, distributing the ingredients uniformly.
An ingredient that is added to the dry mix is instant espresso coffee, which will intensify the rich flavor of the chocolate. The slight bitterness of the coffee amplifies the chocolate notes, counteracting the sweetness in the sugars. Don’t worry, this added ingredient won’t make the muffins taste like coffee ☕.
When it comes to wet ingredients, there are eggs 🥚, sour cream, whole milk, canola oil, and vanilla extract. I use 5% sour cream instead of full-fat because the recipe already contains (canola oil). Don’t use low-fat or fat-free; replaced with water, they both lack milk fat, resulting in a dry, rubbery texture.
Dry and wet are stirred 🥄 together until just combined before adding semi-sweet chocolate chips. Using a portion scoop as it makes the job go faster and neater, the paper liners are filled almost to the top. If you don’t have liners, simply grease the muffin pan with cooking spray.
Just before transferring to the oven, I sprinkle the tops with more chocolate chips, about 5 to 6 per muffin. It’s optional, but they make them look prettier 😍, plus it gives that extra pop of chocolate goodness. Additionally, when they come out of the oven, they’ll be slightly glossy, making them more appealing!
At first, the muffins are baked at 425°F for 5 minutes before reducing the temperature to 350°F. This time, they’re baked for 16 to 18 minutes ⏰, or until a cake tester inserted in the center comes out clean with just a few crumbs.
They’re removed from the heat and cooled in the pan for a good 10 minutes ⏳ otherwise, if you try to take them out too soon, they will collapse. Transfer the muffins to a wire rack and allow them to cool completely.
These Double Chocolate Muffins don’t last that long in our house. For any leftovers, store them in an airtight container at room temperature for 3 days or in the fridge for 5 days. They also freeze very well for up to 3 months 📆 in the freezer.
With the beginning of another year of chaotic mornings, these scrumptious Double Chocolate Muffins are simply amazing! They’re convenient, there’s no cleanup 🧼 to do when made ahead, and they can be frozen for later. These are also perfect as a mid-afternoon snack with a cup of coffee or a tall glass of milk.
Bon Appétit! 🍽
Here are more scrumptious breakfast recipes for you to try… 😀
– Pumpkin Pancakes
– Mushroom Quiche
– Shakshouka
– Breakfast Sausage Croissant Casserole
– Farmer’s Sausage Skillet
– Soft Boiled Eggs
– Denver Omelet
– Coconut Waffles
– Ham & Asparagus Crêpes with Cheese Sauce
– Georgian Cheese Bread • Khachapuri
and for even more breakfast and brunch recipes 🍳🥞, click on this link… Recipe Category • Breakfast & Brunch
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Double Chocolate Muffins
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Ingredients
- 1¾ cups unbleached all-purpose flour, sifted
- 1 cup granulated sugar, sifted
- ⅓ cup dark cocoa powder, sifted
- 1 tsp. baking powder, sifted
- ½ tsp. baking soda, sifted
- ½ tsp. ground Himalayan pink salt, sifted
- 1 tsp. instant espresso coffee, sifted
- 2 large beaten free-range eggs, room temperature
- ¾ cup 5% sour cream, room temperature
- ½ cup whole milk, room temperature
- ½ cup canola oil or grapeseed oil tips & tricks
- 1 tsp. pure vanilla extract
- 1 ½ cups semi-sweet chocolate chips, plus more for the tops
Directions
- Preheat oven to 425ºF, and line a 12-cup muffin pan with paper liners or grease with cooking spray; set aside.
- In a large bowl, sift flour, sugar, cocoa powder, baking powder, baking soda, salt, and instant espresso coffee; whisk and set aside.
- In another bowl, mix beaten eggs with sour cream, milk, oil, and extract.
- Add wet ingredients to dry ingredients. Stir until just combined. Fold in 1 ½ cups chocolate chips until evenly distributed.
- Spoon the batter into the prepared muffin pan until almost to the top. Sprinkle a few chocolate chips on top of muffins.
- Transfer to the preheated oven and bake for 5 minutes.
- Reduce the temperature to 350ºF and continue baking for 16 to 18 minutes, or until a cake tester inserted in the center comes out clean with just a few crumbs.
- Remove from the heat, allow the muffins to cool in the pan before unmolding and transferring them to a wire rack to finish cooling.
- Place leftovers in a container and store on the counter for 5 days or in the fridge for a week. They can be frozen for up to 3 months.
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