Double Chocolate Muffins

Double Chocolate Muffins

There are times to sub whole-wheat for white and cut the sugar in half. When you bff has a new baby and is struck with a vicious spinal headache so badly that she can’t sit up from her bed, it is not one of those times. It’s the time to make a muffin that could totally be frosted and served at birthday parties. 

Her daughter had come for a sleepover and I planned to send her home with some goodies for her hurtin’ momma. I asked sweet Miss Avery if I should make corn muffins, blueberry muffins or chocolate muffins. She pretended to think about it for half a second and then she explained that chocolate was probably best. You go Avery girl, because really, who doesn’t like chocolate muffins?

These were straight from the cookbook because my mental energy was being taken up by trying to find princess shoes that would fit Tessa, Avery and Leo. They were great! Sampled by the girls and my mom who popped by, but the best rave came from Jenna who summed it up by saying, “I keep saying to myself, ‘what do I want to eat? And then I say, OH a MUFFIN!”

Double Chocolate Muffins

Makes 15

From The King Arthur Baker’s Companion Cookbook

2/3 c. cocoa powder

1 3/4 c. all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 1/4 c. light brown sugar

2 eggs

1 c. milk

2 tsp. vanilla

2 tsp. white vinegar

8 tbsp. unsalted butter, melted

1 c. semi-sweet, bittersweet or milk chocolate chips

1. Preheat oven to 425 degrees. In a large mixing bowl, whisk cocoa, flour, baking powder, baking soda, and salt until completely combined. Add brown sugar and mix well.

2. In a second bowl or large glass measuring cup, whisk eggs, milk, vanilla and vinegar.


3. Add wet ingredients to dry and fold until mostly mixed. Add butter and then chips, folding gently until totally combined.



4. Spray a muffin tin liberally with nonstick spray and divide batter into pan.


5. Bake in preheated oven for 15-18 minutes or until the top is set when touched with a finger.

6. Let cool about 10 minutes in tin and remove to wire rack to cool completely. Store in airtight container at room temperature for several days.


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