Best Ever Bakery-Style Dark Chocolate Chunk Muffins

Now here’s a recipe that came about with a little help from my niece. If you haven’t noticed the pattern yet, it’s always about the sweets with her, I think my sister’s been cutting back on desserts at home and my niece gets her sweet revenge in my kitchen hahahah 😛

The original plan was for vanilla muffins/cupcakes with chocolate chips, classic stuff, but I already had an open package of cocoa powder sitting there and just like that, the recipe got modified. A bit more milk and voilà, these delicious double dark chocolate muffins were born.

I have to admit, they turned out fantastic. Not overly sweet, with the dark chocolate cutting through the sweetness just right, these muffins are seriously addictive. After that, it was a battle over how many she’d get to take home ;D

This is what I love about muffins over cupcakes…. sure, they’re not as fluffy, but I appreciate that rustic quality, that denser, richer texture. Cupcakes tend to be one note, relying on all those fillings and frostings for flavor, while a good muffin stands on its own. And this recipe? It’s a great dark chocolate muffin recipe through and through. Let’s get to it!

Best Ever Bakery-Style Dark Chocolate Chunk Muffins

Servings: 12
Time: 1hr
Difficulty: Normal
Rating: ★★★★★
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Yeah when it comes to chocolate, more is definitely more… and this recipe just happens to fall perfectly on International Chocolate Cake Day! (And yes, muffins are totally a type of cake hehehehe)

Ingredients

Sugar – 250g
Chocolate Powder – 125g
Butter – 50g
Eggs – 2 L
Milk – 250ml
Flour – 260g
Baking Powder – 1 Teaspoon
Cooking Chocolate – 100g (I used 70% Dark Cooking Chocolate)
Salt – A Pinch

Directions

Start by whisking the eggs with the sugar until you get a creamy mixture.
Then add the melted butter and milk, and whisk a little more.

Add the cocoa powder, pinch of salt and sifted flour, mix gently, but don’t overmix.

Roughly chop the cooking chocolate, add half to the batter and save the biggest chunky bits to sprinkle on top.

Preheat the oven to 180°C (350°F) and prepare some muffin molds/tins, pour the batter into each one and sprinkle each with a pinch of chopped chocolate.
Bake in the oven. In my case, it took about 19 to 20 minutes to cook, but if you use smaller or larger muffin molds/tins, it may take a little less or more time.

Remove from the oven, let them cool slightly before removing from the molds, and that’s it! Enjoy!

Notes & Tips: Of course, like any muffin, you can top or add other things to your taste—nuts, white chocolate, whatever you like, as long as it’s not something liquid that’ll mess with the batter, no problem. If you don’t have cocoa powder, you can swap it for drinking chocolate powder (hot chocolate mix), though you might want to reduce the sugar slightly.

Don’t overmix the batter once you add the flour, this is key to keeping them tender and fluffy while maintaining that lovely dense muffin crumb we’re after.

They’re perfect on their own, but they’re absolutely divine when served slightly warm with a cold glass of milk or a hot cup of coffee.

You can just use dark chocolate, instead of dark cooking chocolate, they are basically the same, the difference is just the cooking chocolate tends to have very little to no added sugar, but dark chocolate also tends to have very little sugar, so the differe is more between normal chocolate or milk chocolate and normal cooking chocolate.

This recipe for Best Ever Bakery-Style Dark Chocolate Chunk Muffins was originally created on BakeAfter.com. Esta receita de Queques de Duplo Chocolate foi publicada em português no Iguaria.com.