Two Sisters Kitchens

DELICIOUS DISHES, SIMPLE INGREDIENTS


Double Chocolate Muffins

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Double Chocolate Muffins- Are stuff with chocolate and are easy to make!

I love baking on Saturday mornings; there is just something so therapeutic about it for me. I think it’s the realization that it is the weekend, and I do not have to rush to work anytime soon. These double chocolate muffins are a great Saturday morning breakfast, snack, or dessert after dinner. They are packed with lots of chocolate, have rich flavor, and a crumbly texture. They are super easy to throw together, and before you know it, you have a nice morning snack to share. Also, your house will smell amazing. Warm chocolate in the oven is probably one of the best smells a home can have.

I made mine in a 12 tin cupcake pan, but you can use the bakery style muffin tin that has 6 slots for larger muffins. I prefer to make the smaller muffins; that way there are more to go around. They store nicely in an air tight container on the counter for 3-4 days.

Double Chocolate Muffins- Are stuff with chocolate and are easy to make!

Make sure to not over-mix the mixture, this can create a very tough muffin. Less mixing makes for a nice textured muffin. You can also use whatever milk you want in this recipe (cow, soy, almond etc.)

Double Chocolate Muffins- Are stuff with chocolate and are easy to make! Double Chocolate Muffins- Are stuff with chocolate and are easy to make!

Double Chocolate Muffins
 
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Serves: 12
Ingredients
  • ⅔ cup unsweetened cocoa powder
  • 2 cups All-Purpose Flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup milk
  • 1½ teaspoons vanilla extract
  • 1 teaspoons vinegar
  • 1¼ cups light brown sugar
  • ½ cup melted butter (slightly cooled)
  • 1 cup chocolate chips
Instructions
  1. Preheat the oven to 350°F. Spray a muffin tin with non stick spray or line with paper liners.
  2. In a large mixing bowl, whisk together the cocoa, flour, baking powder, baking soda, salt, and chocolate chips. Set aside.
  3. In a large mixing bowl, whisk together the eggs, milk, vanilla, and vinegar. Whisk in the brown sugar, mix until well combined. Whisk in the melted butter (cooled).
  4. Switch to a wooden spoon, add the dry ingredients,to the wet ingredients, stirring to blend; make sure to not over mix.
  5. Scoop the batter into the prepared muffin pan; the muffin tins will be full!
  6. Bake the muffins for 20 to 24 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  7. Cool in the muffins in the pan for 10 minutes before removing; cool completely on a wire rack.

 

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