Prep 25 mins
Cook 12 mins
These delicious muffins have a rich, deep dark chocolate taste without being overly sweet. This recipe can also make 12 giant muffins. If you want jumbo muffins, bake them for 20-25 minutes. These freeze very well. For an even richer muffin, you can sprinkle them with chocolate chips as soon as you take them out of the oven. If you want to make them a little healthier, halve the chocolate chips- they're still great! The recipe is from the test kitchen at King Arthur Flour.
- 2⁄3 cup Dutch-processed cocoa powder (2 ounces)
- 1 3⁄4 cups unbleached all-purpose flour (7 1/4 ounces)
- 1 1⁄4 cups light brown sugar (9 3/8 ounces)
- 1 teaspoon baking powder
- 3⁄4 teaspoon espresso powder (optional)
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1 cup chocolate chips (6 ounces)
- 2 eggs
- 1 cup milk (8 ounces)
- 2 teaspoons vanilla
- 2 teaspoons vinegar
- 1⁄2 cup butter, melted (4 ounces, 1 stick)
- Preheat the oven to 400°F 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 tin; fill 3/4 way with batter. (Sprinkle with pearl sugar, if desired.).
- Bake the muffins for about 12 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 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.
I think these are the best tasting muffins I've ever made. My little girl really, really loves these. She says they're her all-time favorite muffins. The only problem is that they are a little dry. I've made them 3 times so far and just can't figure out what to do to them to make them come out moister. The first time I made them I measured the ingredients the regular way and they were very dry. The second time I made them I weighed the ingredients and they were a little better. The third time I made them I weighed the ingredients again and I put a pot of water in the oven while they baked. I only let them cool off for 30 minutes and then covered them up with a cake dome to try and keep in the moisture. This third time they were alot better but they were still a little dry. I'm not sure what to add or change to get them just right. I even checked my oven temp to make sure it's right. These muffins taste so fantastic that it's well worth the effort to keep trying to get the right texture. Each time I've made them I got exactly 12 regular sized muffins (according to King Arthur Flour's original recipe on their website, this recipe makes 12 muffins- not 17 as listed here). I filled the cups almost full and they puffed up with beautiful cracked muffin tops.