These muffins will help you get your chocolate fix.
PHOTOS: TIM CARLSON

Foodie Favorite: Double Chocolate Chip Muffins

A sweet treat for Valentine's Day

By Tim CarlsonKENOSHA.COM

Amateur baker and lover of all things food, Carlson enjoys finding new recipes and learning techniques to perfect his love and appreciation for whole foods.

Nothing screams Valentine’s Day more than chocolate … lots and lots of chocolate. These double chocolate chip cookies are overloaded with delicious sweet chocolate. My wife is gluten-free, and these muffins are perfect with any one-to-one gluten free flour mix. 

Ingredients:
  • 2/3 cup (57g) Dutch-process cocoa 
  • 2 cups (240g) all-purpose flour
  • 1 1/4 cups (266g) light brown sugar, packed
  • 1 tsp baking powder
  • 3/4 tsp espresso powder optional
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup (170g) chocolate chips 
  • 2 large eggs
  • 3/4 cup (170g) milk
  • 2 tsp vanilla extract 
  • 2 tsp cider vinegar or white vinegar
  • 8 Tbsp (113g) melted unsalted butter or 1/3 cup (66g) vegetable oil
  • Coarse sugar for topping
Chocolate overload!

Instructions:

  • Preheat the oven to 350 degrees. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
  • In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.
  • In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar.
  • Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there’s no need to beat these muffins, just make sure everything is well-combined.
  • Scoop the batter into the prepared muffin pan; the cups will be heaped with batter, and the muffin will bake into a “mushroom” shape. Sprinkle with pearl sugar.
  • Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
  • Remove the muffins from the oven, and after five minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.

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