Chocolate-Chocolate Muffins

These are easy-peasy. And fast. Almost fast enough to appease a toddler. Not quite. He satisfied himself with some other breakfast first, and then feasted on part of one…and then part of K’s. And I think part of mine, too. He is a little mooch, isn’t he? Anyway, he has certainly learned what chocolate looks like and knows he wants it when he sees it. Smart boy.

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Quick sidenote…do you consider muffins strictly for breakfast? What about donuts? I always considered both more treats than breakfast, but my husband and some friends feel otherwise.

It’s hard to make double chocolate muffins look really good because they are pretty bland in color and if you let them cool a bit, you don’t get the melted chocolate chip look…which works out, because then the muffins seem less dry when they are just a bit cooled down. Don’t get me wrong, though, I still warm up the leftovers when I eat them. These were great as a breakfast treat, and as dessert. I actually prefer them over many chocolate cupcakes. They are sturdy, but still soft, chocolatey, but not too sweet.

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I also liked how easy they were to make. I had them in the oven in under 15 minutes, and considering I had to chop the chocolate first…aaaaand deal with a toddler while doing it, these are FAST and easy for sure.

Directions for Chocolate-Chocolate Muffins

Adapted from Food Network Magazine

  • 6 Tablespoons butter
  • 6 ounces chopped dark chocolate
  • 1.75 cups flour
  • ¾ cup granulated sugar
  • ½ cup Dutch-processed cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup milk
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 1 cup chocolate chips

Preheat the oven to 350 degrees and grease a 12-cup muffin pan. Then, melt the butter with the chocolate in the microwave, starting with 1 minute, then 30 second intervals, stirring in-between until smooth.

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Whisk together the flour, sugar, cocoa powder, salt, and baking soda in a bowl.

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In a separate bowl, whisk together the milk, egg, and vanilla.

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Stir the milk/egg mixture into the flour/sugar mixture with a spatula.

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Next add the butter/chocolate mixture, and then stir in the chocolate chips.

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Divide into the muffin cups and bake for about 20-25 minutes, or until a toothpick comes out clean or with a few crumbs attached. Try a few pokes if it is wet, to make sure you didn’t get a chocolate chip instead.

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Directions for Chocolate-Chocolate Muffins (without pictures)

Adapted from Food Network Magazine

  • 6 Tablespoons butter
  • 6 ounces chopped dark chocolate
  • 1.75 cups flour
  • ¾ cup granulated sugar
  • ½ cup Dutch-processed cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup milk
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 1 cup chocolate chips

Preheat the oven to 350 degrees and grease a 12-cup muffin pan. Then, melt the butter with the chocolate in the microwave, starting with 1 minute, then 30 second intervals, stirring in-between until smooth.

Whisk together the flour, sugar, cocoa powder, salt, and baking soda in a bowl. In a separate bowl, whisk together the milk, egg, and vanilla. Stir the milk/egg mixture into the flour/sugar mixture with a spatula. Next add the butter/chocolate mixture, and then stir in the chocolate chips. Divide into the muffin cups and bake for about 20-25 minutes, or until a toothpick comes out clean or with a few crumbs attached. Try a few pokes if it is wet, to make sure you didn’t get a chocolate chip instead.

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