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    TaraTeaspoon » Course » Breakfast + Brunch

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    Published: by

    Double Chocolate Muffin

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    Pinterest image for Double Chocolate Muffin with text

    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.


    Double Chocolate Muffin Breakfast

    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.

    Double Chocolate Muffin

    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.

    Three Chocolate Muffins on cake round

    Double Chocolate Muffins

    Tara Teaspoon
    A totally decadent way to start the day, these bakery-style muffins are tender and rich in chocolaty flavor.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Brunch
    Cuisine American
    Calories 4438 kcal

    Ingredients
      

    • 2⅓ cups all-purpose flour
    • ⅔ cup plus 2 tablespoon Dutch process unsweetened cocoa powder
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1½ cups sugar
    • ½ cup unsalted butter melted
    • 1 cup buttermilk
    • 2 large eggs
    • 6 oz semi sweet or bittersweet chocolate coarsely chopped

    Instructions
     

    • Heat oven to 375ºF. Prepare a 12-cup standard muffin tin with paper liners.
    • 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.
    • 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.

    Notes

    I used Dutch-process cocoa because it is a bit richer in chocolate flavor and gives the muffins that bakery-style dark chocolate color.

    Nutrition

    Calories: 4438kcalCarbohydrates: 662gProtein: 71gFat: 184gSaturated Fat: 108gCholesterol: 608mgSodium: 1648mgPotassium: 3807mgFiber: 40gSugar: 375gVitamin A: 3790IUCalcium: 1095mgIron: 34.8mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

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    Filed Under: Breakfast + Brunch, Chocolate, Desserts Tagged With: blueberry muffin, breakfast, brunch, chocolate, double chocolate muffins, muffins, new years

    Reader Interactions

    Comments

    1. Canuck says

      November 24, 2017 at 4:37 pm

      These muffins are INCREDIBLE! I added 1 1/2 teaspoons of pure vanilla extract and reduced the amount of sugar to 1 cup and they turned out very nicely! This is my first time making them and won’t be my last. I’m new to your blog, but will be coming back! Thanks for the wonderful recipe!

      Reply
      • Tara says

        November 26, 2017 at 8:39 am

        Fantastic! I'm so glad you liked them and your adjustments worked out for you! Yay! It will be great to have you visiting the site often! All the best, Tara.

        Reply
    2. Mary Bench says

      July 18, 2018 at 11:28 am

      I have made these several times and love them each time I do! Thank you!

      Reply

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