double chocolate muffins

There is something deeply enjoyable to me about getting up early in the morning, like around 5AM, to have coffee with my cat. He and I will hang out in the kitchen, listen to NPR and I will look at recipes online, and then I’ll do a quick check of available ingredients in the pantry that I can use. Then I’ll decide what to make and start getting the ingredients together and getting any equipment I might need out and plugged in if needed. Lately, the last several times I’ve glanced at the clock after putting something in the oven to make a mental note of the time it’s going into the oven, it’s been either on the hour or on the half hour! And I’m not planning it to always be like that, but I’m starting to wonder whether it ensures that I’ll have a successful bake or not! It’s like a good omen. Anyways, today’s muffins were not different. They went in right at 6:30AM! (Cue in the Twilight Zone theme song here.)

These are simple to make and easy to eat. They are moist and have a lot of chocolate flavor being that they have cocoa powder and melted chocolate in the batter, plus some chopped chocolate chunks on each muffin top. They make a great grab and go snack, or can even be served as dessert if you serve it with vanilla ice cream.

double chocolate muffins 

ingredients 

6 ounces (170 grams) unsalted butter, melted but cooled

1/2 cup (125 grams) full-fat sour cream, room temperature

2 large eggs (110 grams) room temperature

1 cup (8 fl. oz.) milk or milk substitute

2 teaspoons vanilla extract

1 and 1/2 cups (180 grams) all-purpose flour 

1/2 cups (50 grams) unsweetened natural cocoa powder

1 tsp baking soda

1/2 tsp salt

1/4 cups granulated sugar

1/2 cup (100 grams) dark brown sugar

8 ounces (225 grams)  bittersweet chocolate, chopped

method

Heat oven to 375 degrees F. and spray 18 muffin molds with baking spray or use paper liners. Set aside.

After chopping the chocolate, take half (4 ounces) of the chocolate and heat it until just melted, either using a bain marie or heating it in short intervals in a microwave. Reserve the remaining 4 ounces of chopped chocolate to top muffins right before baking. Set aside.

In a medium bowl, add the flour, cocoa powder, baking soda, salt, and sugars, and stir with a whisk several times. Set aside.

In another bowl, add the melted butter, yogurt, eggs, milk or milk substitute, and extract, and whisk until smooth. Pour this mixture into the flour/cocoa mixture and stir with a whisk just until all the dry ingredients are moistened and the batter is smooth.

Add the melted but slightly cooled chocolate to the batter while whisking to incorporate the chocolate into the batter.

Divide batter evenly between the 18 muffin tins.

Sprinkle each muffin with a little of the remaining 4 ounces of chopped chocolate, dividing evenly between the 18 muffins.

Bake muffins in the oven on the center rack at 375 degrees F. until muffins are domed on top and a toothpick stuck in the center of a muffin comes out clean, about 18-20 minutes.

Remove from the oven and cool to desired temperature before serving.

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