Double Dark Chocolate Muffins

Dan’s Double Dark Chocolate Muffins

My favorite way to enjoy chocolate for breakfast!

YIELD: 8 Large Muffins

1 cup all purpose flour, spooned and leveled- 130 grams

2/3 cup granulated sugar- 130 grams 

1/3 cup dutch process cocoa powder- 35 grams

1 ½ teaspoons baking powder

1/2 teaspoon fine salt

1 large egg

1/2 cup buttermilk or plain yogurt

1/3 cup vegetable oil 

2 Tablespoons water

1 1/2 teaspoons vanilla extract

1 teaspoon instant coffee- optional

1 cup chopped semisweet chocolate (about 5 ounces) from a semi sweet chocolate bar or chocolate chips

Preheat your oven to 400*F.

Line 8 muffin cups with paper liners.

In a large mixing bowl combine the flour, sugar, cocoa powder, baking powder and fine salt. Whisk thoroughly to combine and set aside. In a medium bowl or large measuring cup whisk together the egg, buttermilk, vegetable oil, water, vanilla and instant coffee (if using.) Using a rubber spatula, stir the wet ingredients into the dry, mixing just until combined. Stir about ¾ of the chopped chocolate into the batter. Divide the batter evenly between the liners, filling them almost to the top. 

Bake for 5 minutes and then reduce the oven temperature to 350*F. Bake for another 20-24 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Test multiple muffins to ensure that the toothpick isn’t just hitting melted chocolate. Allow muffins to cool in the pan about 5 minutes then carefully move to a cooling rack. Divide the reserved chocolate chunks among the top of the muffins, pushing them gently into the muffin tops. Allow to cool before enjoying.

TIPS: Placing chocolate on top of the muffins after baking prevents the chocolate from scorching. This allows you to control where the chocolate is placed and ensures that it stays shiny and melty.