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Double Chocolate Muffins

Double Chocolate Muffins

Makes 12 muffins

Ingredients

  • 1½ cups (200 g) all purpose flour spooned and leveled
  • ¾ cup (150 g) brown sugar firmly packed
  • ½ cup (40 g) Rising Star Baking Supply Cocoa Powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 8 Tablespoons (113 g) salted butter melted and cooled
  • ⅔ cup (160 ml) milk
  • 2 eggs
  • ¾ cup (130 g) dark or semisweet chocolate chips plus more for topping

Instructions

  1. Preheat the oven to 425°F/220°C. Line a muffin pan with 12 paper liners.

  2. For bakery-style muffins, line every other hole in a muffin pan with paper liners. You may want to use two pans or bake in two batches.

  3. In a large bowl, add the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Break up any large clumps with your fork or whisk and mix together. Set aside.

  4. Whisk together the milk and eggs in a measuring cup until combined.

  5. Add the milk mixture and melted butter to the dry ingredients, and fold together with a spatula until only a few streaks of flour remain. Add in the chocolate chips, and fold until just combined. The batter will be thick.

  6. Optional: Cover and chill in the fridge until the batter looks dull, at least 30 minutes and up to 1 day.

  7. If you haven't already, preheat the oven to 425°F/220°C.

  8. For the tallest muffins, line every other hole in a muffin pan with paper liners. You may want to use two pans or bake in two batches.

  9. For regular muffins, line a muffin pan with 12 paper liners.

  10. Scoop the muffin batter into the paper liners, about ⅔ of the way full, then top with more chocolate chips if desired.

  11. Bake for 5 minutes at 425°F/220°C, then reduce the temperature to 350°F and bake for an additional 13-16 minutes, until a toothpick inserted in the center comes out clean. Let cool, then enjoy!

Recipe: @floralapronblog

Photography: @floralapronblog

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