Double chocolate muffin goodness is probably the best thing to wake up to on New Year’s Day! Whether it’s all you can muster to make because of a late night (they’re easy easy easy) or you’re entertaining a crowd for brunch this is going to become your go-to recipe.
Really I use chocolate muffins as a way to excuse myself for eating chocolate cake for breakfast. CHOCOLATE CAKE FOR BREAKFAST! Let the standard blueberry muffin take a backseat and enjoy these morsels of goodness.
I used Dutch-process cocoa because it is a bit richer in chocolate flavor and gives the muffins that bakery-style dark chocolate color. Oh and the melty bits of chocolate make me so happy. (Use chocolate chips if you want to skip the chopping part…although chopped chocolate mixes throughout a bit better) They store well for a few days, airtight, too.
A totally decadent way to start the day, these bakery-style muffins are tender and rich in chocolaty flavor.
- 2⅓ cups all-purpose flour
- ⅔ cup plus 2 tbsp Dutch process unsweetened cocoa powder
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1½ cups sugar
- ½ cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 6 oz semi sweet or bittersweet chocolate, coarsely chopped
- 1. Heat oven to 375ºF. Prepare a 12-cup standard muffin tin with paper liners.
- 2. Mix together flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl, mix together the sugar, butter, buttermilk and eggs. Add wet ingredients to the dry ingredients and mix until just combined. Stir in half of the chocolate.
- 3. Divide batter between the 12 liners and sprinkle with the remaining chocolate. Bake for 18 to 20 min, or until a toothpick inserted in the center comes out clean.