DOUBLE CHOCOLATE MUFFINS
MY FAVORITE MUFFIN BASE WITH A DOUBLE DOSE OF CHOCOLATE.
SKILL LEVEL: BEGINNER | QUANTITY: 12 INDIVIDUAL CUPS
LISTS
GROCERY LIST:
1 stick | Unsalted Butter
1 large | Egg
½ cup | Buttermilk
½ cup | Light Brown Sugar (packed)
½ cup | Granulated Sugar
2 cups | All-purpose Flour
¼ cup | Unsweetened Cocoa Powder
1 teaspoon | Kosher Salt
2 teaspoons | Baking Powder
1 teaspoon | Vanilla Extract
1 cup | Mini Semisweet Chocolate Chips
½ cup | Semisweet Chocolate Chunks
Brand recommendation - Scharffen Berger Baking Chunks
½ teaspoon | Instant Coffee
KITCHENWARE:
12-cup Muffin Pan
Hand Mixer
Small Mixing Bowl, Medium Mixing Bowl & Large Mixing Bowl
Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula
Paper Muffin Cups or Parchment Paper
PREP
Helpful tips!
Let butter and eggs come to room temperature by leaving out for about 1 hour*.
Let buttermilk come to room temperature by leaving out for about 30 minutes*.
When measuring flour and cocoa powder, don’t pack the flour or you will end up adding more into the mixture and risk having drier muffins. Instead, use a large spoon to scoop flour and cocoa powder into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.
*Dependent on the temperature of your home
BAKE
MUFFINS:
2 cups | All-purpose Flour
¼ cup | Unsweetened Cocoa Powder
2 teaspoons | Baking Powder
1 teaspoon | Kosher Salt
½ teaspoon | Instant Coffee
1 stick | Unsalted Butter (room temperature)
½ cup | Light Brown Sugar (packed)
½ cup | Granulated Sugar
1 large | Egg (room temperature)
1 teaspoon | Vanilla Extract
½ cup | Buttermilk (room temperature)
1 cup | Mini Semisweet Chocolate Chips
½ cup | Semisweet Chocolate Chunks
Preheat oven to 375° F and place rack in the center of the oven.
Line a 12-cup muffin pan with muffin cups or cut out 12 large squares from parchment paper to create your own muffin cups. Set aside.
Sift flour, cocoa powder and baking powder in a medium bowl. Add salt, instant coffee, mix and set aside.
Using a hand mixer, beat butter and sugars in large bowl until light and fluffy, about 2-4 minutes. Add egg and vanilla extract beating until well blended.
Add ½ flour mixture, blending until combined. Add ½ buttermilk, blending until combined. Add remaining flour mixture, blending until combined. Add remaining buttermilk, blending until combined. Batter should be thick.
Fold in mini semisweet chocolate chips using a rubber spatula.
Evenly distribute batter between 12 prepared muffin cups. Press 3 chocolate chunks into the top of each muffin. Bake for 20 minutes. Rotate pan and bake for an additional 10-13 minutes, until a toothpick comes out clean and the topping is a deep golden brown. Allow muffins to slightly cool for 5 minutes before turning out onto wire rack. Leaving hot muffins in the muffin pan too long will trap moisture and result in a very soggy muffin.
Serve with butter and store leftovers in an airtight container at room temperature.
