This recipe comes from Joanne at Fifteen Spatulas, (yet again!). When I saw these on her blog, I knew I had to make them. So I did. And they were fabulous! So easy, so chocolatey, and moist. I topped mine right out of the oven with whipped cream straight from the can! I wonder how these would be filled with cream cheese… Mmmmm. Stay tuned! In the mean time, make these. Your loved ones will be glad you did!
It’s this easy: Wet ingredients into dry ingredients… we know the routine. Make sure you keep your batter nice and lumpy though!
Pour into prepared pan
Bake, and voilà! Decorate as desired
Chocolate Chunk Muffins
from Fifteen Spatulas
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1½ cups sugar
- 2 extra large eggs
- 8 tbsp unsalted butter, melted
- 1 cup plain yogurt (or buttermilk)
- 1 tbsp vanilla extract
- 1½ cup chocolate chunks or chocolate chips
Preheat the oven to 375 degrees F. Line a muffin tin with paper cups.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Toss the chocolate chunks into the dry ingredients (coating the chocolate chunks with flour prevents them from sinking to the bottom of the muffin while baking).
Whisk together the sugar, butter, eggs, yogurt, and vanilla until well blended and consistent.
Stir the wet mixture into the dry. Before you go too far, it is VERY important that you leave lumps in there. If you stir it until it’s smooth and consistent and you don’t see any more flour, you have stirred too much. Overmixing will yield a drier muffin.
Use a disher to drop scoops of batter into the muffin tin, filling the cups completely.
Put the muffins in the oven and bump the temperature up to 400 degrees F. Bake for 20 minutes, until the interior of the muffin is 205 degrees on an instant read thermometer (or a toothpick inserted into the center comes out clean).
Enjoy while hot so the chocolate is gooey. Yields 12 muffins.