Double Chocolate Muffins
Chocolate lovers, this one's for you! This tender muffin is absolutely loaded with chocolate flavor.
Servings: 12
Ingredients
Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/3 cups chocolate chunks divided use
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon instant espresso dissolved in 1 tablespoon hot water
- 2 teaspoons pure vanilla extract
- 2 teaspoons cider vinegar
Ganache
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Line a muffin pan with 12 paper liners and set aside.
- In a large mixing bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Stir in 1 cup of the chocolate chunks.
- In another bowl, whisk together milk, oil, eggs, sour cream, dissolved espresso, vanilla, and vinegar.
- Pour wet ingredients into the dry ingredients, stirring just until no dry streaks remain.
- Let the batter rest for 20-30 minutes. Meanwhile, preheat the oven to 375°F / 190°C.
- Once batter has rested and oven is ready, divide batter equally among muffin cups. They will be very full. Add remaining chocolate chunks on top.
- Bake muffins for 15 minutes, or until a toothpick inserted in the center comes out without crumbs. Let cool in the pan 5 minutes before transferring to a wire rack to continue cooling.
- If you are making the ganache filling, add the chocolate chips to a microwave-safe bowl and pour the cream over the top. Microwave for 30-40 seconds, then remove and stir until completely melted and smooth. Pour the chocolate into a piping bag or plastic sandwich bag.
- Use a smoothie straw, boba straw, or piping tip to remove some of the muffin by poking a hole into the centers. Snip the tip from the piping bag and pipe ganache into each muffin, leaving an extra dollop on top.
- Serve muffins warm or at room temperature.
