Thursday, March 16, 2017

Double Chocolate Muffins

First, let's just be honest here.  These barely count as muffins, not cupcakes.  Super barely.  Luke helped me make them and when they came out of the oven he kept asking for a cupcake.  I kept correcting him.  "They are muffins."  Every time he gave me a look that said "No, Mom, those are clearly cupcakes but if calling them muffins lets me eat one sooner then, sure, they are muffins."  And he did get to eat one almost fresh from the oven.  And he loved it. 

They do have slight muffin components - I used some white wheat flour and yogurt and coconut oil, slightly healthier components although all of those could be used in cupcakes as well.  And they do have a more "bread-muffiny" texture more than a light, springy cupcake.  But there isn't much else keeping them out of the cupcake category, other than the lack of frosting. 

After making blueberry muffins very regularly the last 3 years and eating one almost daily as my morning snack, it's nice to change it up a little bit, even if it's just in the interest of eating more chocolate.  Luke and I both highly recommend these if you are looking to add a little more chocolate to your morning!

Double Chocolate Muffins
yield: ~21 muffins
-1¾ cup (8.75 ounces) flour*
-1 cup (7.5 ounces) sugar
-2/3 cup (2.5 ounces) unsweetened cocoa powder
-2 tsp baking powder
-½ tsp baking soda
-½ tsp salt
-1 1/3 cup (8 ounces) chocolate chips/chunks
-2 eggs
-¾ cup milk**
-¾ cup yogurt**
-1 tsp vanilla
-½ cup coconut (melted) or canola oil
~½ cup (3 ounces) chocolate chips for sprinkling on top

*I used a mix of white whole wheat (~1/3) and regular all-purpose flour (~2/3), using all wheat flour will make for denser muffins, all AP flour will make for fluffier ones.
**The original directions called for 1½ cup buttermilk but gave this milk/yogurt substitution which I used.  If you have buttermilk, you can eliminate the milk & yogurt and use buttermilk instead!  (I never, ever, have buttermilk.)

1) Preheat the oven to 375° and line muffin tin with liners.
2) Mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.  Stir in  the chocolate chips.
3) In a separate bowl or large measuring cup, combine the eggs, milk, yogurt, vanilla, and oil.
4) Add the liquids to the flour and stir just until combined.  Divide among muffin cups.  Sprinkle with chocolate chips.
5) Bake for 15-17 minutes, just until the tops spring back when touched.
6) Remove from oven and let cool on a rack.

Source: slightly modified from Mel's Kitchen Cafe

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