Double Chocolate Muffins

In my house, there is one thing I can usually get everyone to agree on. We all LOVE chocolate. Whether it be Hershey's bars, my Nutella Brownies, or my Chocolate Pie (don't ask, I've never shared that recipe with anyone), it will get eaten. These muffins are no different.

These muffins bake up light and fluffy, and have an intense chocolate flavor. I use a mixture of cake flour and all-purpose flour for these, but you could use just all-purpose flour if desired (if so, use a total of 3 cups + 2 Tbsp of all-purpose flour). The chocolate chunks inside give a little added texture and a punch of additional chocolate flavor. While I like to use semi-sweet chocolate for the chunks, you could also use milk chocolate or dark chocolate if you prefer. Just go with what you like.

Just like my Sour Cream Blueberry Muffins, this recipe will make 12 jumbo size muffins, or 24 standard size muffins. Either way you go, just remember to line the muffin tins with paper or grease them well. There is nothing worse than putting the time and effort into making these, only to have the pan refuse to let them go.

Finally, the best thing about these muffins is... they are called muffins. If you called them cupcakes, you would be inferring that they are dessert. By calling them muffins, that makes them breakfast, right?


Double Chocolate Muffins

2 cups cake flour
1-1/4 cups all-purpose flour
1/2 cup cocoa powder
4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1-1/2 cups powdered sugar
2 cups milk
3/4 cup vegetable oil
2 eggs
2 tsp vanilla extract
1-1/2 cups chocolate chunks or chips + 1/2 cup chips or mini chips for topping

Preheat oven to 375 degrees F.  Prepare muffin tins by greasing or lining with paper liners.  In large mixing bowl, stir together cake flour, all-purpose flour, cocoa powder, baking powder, baking soda, salt, and powdered sugar.  In separate bowl, beat eggs.  Add milk, oil, and vanilla and whisk to combine.

Pour liquid mixture over dry ingredients and stir until just combined (if there are a few lumps, don't worry about it).  Add 1-1/2 cups chocolate chunks and stir gently to combine.

Divide batter evenly between prepared muffin cups (each cup should be about 2/3 way full, or 1/3 empty if you are slightly pessimistic).  Sprinkle remaining chocolate chips over top of batter.

Bake at 375 degrees until toothpick inserted into center of muffin come out clean (16-19 minutes for standard muffins, 22-25 minutes for jumbo size).  Remove from oven and let cool in pan 5 minutes.  Remove from pan and cool on wire rack until completely cooled.  Store in plastic bag for up to 2 days or freeze any leftovers.