I needed chocolate for breakfast. Yes, NEEDED.
And, petrified that I would soon run out of my chocolate breakfast stash, I cranked out a double-batch of these Double Chocolate Muffins. (Kindergarteners and husbands also seem to enjoy chocolate for breakfast – who knew?)
Yeah, so it’s basically chocolate cake for breakfast. It’s not packed with kale or wheat germ or any other healthy magic.
But it tastes good. And I’ve kinda figured out that’s why I eat. Because food just tastes SO DARN GOOD. (Aren’t you glad we need to eat to survive?)
This is a quick and easy recipe. Not much stirring, not much cleanup. And they’re so darn cute and just perfect for breakfast. Note that I did double the original recipe from Food Network Kitchens. The recipe as posted here on my site will yield 24 muffins. Feel free to halve the recipe to get down to 12.
Make sure you don’t overstir your muffin batter. I learned from “the internets” that stirring creates gluten. Gluten gives a chewiness to breads. But with quick breads like muffin and cake, you don’t want chewiness. You want an even, soft, texture to these types of bread. So put down that spoon!
Another good tip is to use quality chocolate chips. Even Wal-Mart carries Ghirardelli semisweet chocolate chips, which I LOVE. The flavor is so rich and chocolatey and pure!
And I know, I know, I KNOW that time gets short. We don’t always have a long stretch of time to put together a shower, let alone fresh muffins. If you have 10 minutes to get the dry ingredients mixed in a Ziploc bag, that will give you a nice headstart when you are ready to make your Double Chocolate Muffins! I find that measuring/mixing/dish-washing take a big chunk of time, so if I can do any of that in advance, I’m in good shape to get a fresh meal on the table! Have fun and enjoy!
Adapted from Food Network Kitchen
- 2 1/2 c. flour
- 1 c. unsweetened cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 4 large eggs
- 1/2 c. (1 stick) unsalted butter, melted
- 1 c. brown sugar
- 1 1/2 c. whole milk
- 2 Tbsp. canola oil
- 4 tsp.vanilla extract
- 2 c. semisweet chocolate chips (Ghirardelli are the best!)
- Preheat oven to 350 degrees. Line 2 12-cup muffin pans with paper muffin liners, or grease and flour the tin.
- In a large bowl, mix flour, cocoa powder, baking powder, baking soda and salt. In another large bowl, lightly beat the eggs. Whisk in the butter, brown sugar, milk, oil and vanilla.
- Fold the wet ingredients into the dry with a silicone spatula. Don't overmix. Fold in the chocolate chips, stirring just until combined. Use a cookie scoop to fill muffin cups 3/4 full.
- Bake 23-25 minutes, or until a cake tester comes out clean. Let the muffins cool for 1 minute in the pan. Then remove to a wire rack to cool.