You guys! I finally nailed an awesome Double Chocolate Muffin recipe. One that is loaded with big chunks of chocolate, creates a nice high top (essential in my books) and is tasty with a capital T! While some may consider a muffin on the boring side of baked goods, I love them. Like truly love them.
There is much debate over what makes a muffin a muffin. For me, its all about that beautifully cracked muffin top. But baking a crunchy high top muffin at home has eluded me until now, so I am excited to share the recipe for these mega Double Chocolate Muffins with you!
I am posting today’s recipe is a little later than usual because I just got back from a wonderful weekend away in Sydney. What a vibrant city! I loved the beautiful harbour and gorgeous architecture. But as usual, it was more than the city itself that captivated my attention.
It was the food, glorious food! From cinnamon covered cruffins to Nutella crusted gelati, I am filled to the brim with good food and have returned feeling inspired and with slightly tighter pants. I’ll have to share a Where To Eat post very soon for any of you who may visit in the near future.
So back to the muffins – you HAVE to try these. They are light and fluffy with a thick crunchy top. Plus there are chunks of chocolate everywhere. So a word of caution, these are not your ‘healthy’ breakfast muffin, these are more your, I need chocolate and I need it now kind of muffin.
Gosh, I think i just talked myself into making another batch RIGHT NOW. Did I mention that they freeze really well too? So they are perfect for the lunchbox! I take them to work and zap them in the microwave for 10 seconds for a melty chocolate treat. Mmmm..
Double Chocolate Muffins
Bakery-style chocolate muffins with a crunchy top and soft centre loaded with chocolate pieces.
- Yield: Makes 12 muffins
- 280 grams (2 cups) plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 40 grams (1/2 cup) cocoa powder
- 20 grams (1/4 cup) dutch processed cocoa powder
- 90 grams (1/2 cup) brown sugar
- 100 grams (1/2 cup) caster sugar
- 115 grams (1/2 cup / 1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml (1 cup) buttermilk
- 60 ml (1/4 cup) boiling water
- 75 grams (1/2 cup) milk chocolate pieces, plus a few extra for decorating
- 75 grams (1/2 cup) dark chocolate pieces, plus a few extra for decorating
- Preheat your oven to 200 C (400 F). Grease your 12-hole muffin pan well with butter. In a large mixing bowl, sift the flour, baking powder, baking soda and cocoa powders. Add your sugars and mix together with a wooden spoon. In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 10 second bursts. Remove the butter and set aside to cool slightly. Meanwhile turn the kettle on and pour out 1/4 cup of boiling water and set aside.
- Next, add your vanilla, eggs and buttermilk to your cooled butter and whisk gently until combined. Make a well in the middle of your dry ingredients, add the wet ingredients and begin to fold. Very gently start to fold the mixture using a spatula or wooden spoon and then pour in the hot water. Fold until the mixture is just combined – be careful not to over mix. Throw in the chocolate pieces.
- Spoon out the mixture into your prepared tin. Pop a few extra chocolate pieces on top for show. Bake for 5 minutes before turning down the heat 180 C (360 F) and baking for a further 15 minutes or until a knife inserted into the middle comes out clean. The initial high heat of the oven will help the muffins to rise quickly, creating those lovely domed tops. Leave muffins to cool completely on a cooling rack.
If you don’t have dutch processed cocoa powder, just substitute regular cocoa powder.