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Double chocolate muffins, the perfect excuse to eat a sweet treat for breakfast.
Good morning friends, I don’t know how the weather is where you live but here it is downright COLD; you know the kind of cold that makes you want to stay inside huddled next to a fire with a pot of hot chocolate, a pile of books and a blanket or two. I realize it is only February and is still winter but just the other day I saw the daffodils starting to come up and it made me think spring was just around the corner.
It’s Valentines weekend, do you have any plans? We are staying home, my husband requested waffles for breakfast and for dinner we are having wild rice stuffed pork and a salad. As for dessert, I haven’t decided yet.
I am a huge from of Gabby from What’s Gabby Cooking blog and have both of her cookbooks and soon will be getting her new magazine, Mindful Eating! As I was perusing her latest cookbook I found this recipe for double chocolate muffins and I could not pass it up, it seemed like the perfect decadent treat to make for Valentine’s day breakfast. After all what could be better on Valentine’s Day weekend than a gooey chocolate muffin that is really more of a cupcake with no frosting.
Double Chocolate Muffins
Recipe from What’s Gabby Cooking
12/3 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup hot water
1 cup granulated sugar
1/3 cup vegetable oil
2 large eggs plus 1 egg yolk
2 teaspoons vanilla extract
3/4 cup of sour cream
21/2 cups of chocolate chunks or chocolate chips
Preheat oven to 375. Line 12 muffin cups with paper liners and set aside.
In a medium bowl, whisk together the flour, 1/4 of a cup of the cocoa powder, the baking powder, baking soda. and the salt and set aside.
In a separate bowl, whisk together the remaining 1/2 cup cocoa powder and the hot water until smooth.
In the bowl of a stand mixer, fitted with a paddle attachment beat the sugar, vegetable oil, eggs, egg yolk and the vanilla extract on medium speed until the mixture is combined for about 30 seconds. Add the cocoa powder mixture and beat the mixture until it is smooth. Add the flour mixture in 3 additions, alternating with the sour cream until the mixture is combined. Scrape the sides and bottom of the bowl so there is no flour or cocoa on the bottom and then add 2 cups of chocolate chunks. Mix until combined.
Fill the 12 muffin cups with the chocolate batter and then top the muffins with the remaining 1/2 cup of chocolate chunks.
Bake the muffins for 20-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Remove muffins from the oven, let cool on a wire rack for a bit and enjoy. I like the muffins warm so the chocolate chunks are still gooey but you can also eat them at room temperature. You can also dust them with powdered sugar.
Tip: I used chocolate chunks in the recipe, you can also use chocolate chips or take a favorite chocolate bar, break it into pieces and put that in the muffin mix.
For a change, you could add a combination of chips and chunks or even add white chips if you like. I am sure that whatever you do they will become a family favorite.
If you liked the muffins you might want to check out more of Gabby’s recipes on her blog.
I hope that you have a safe and happy weekend. Have a very happy Valentine’s day!
Please excuse the photos, it has been so gray and rainy lately it was hard to take photos of these muffins.
If chocolate for breakfast is not for you, you might want to try these Blueberry Muffins.