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