Double Chocolate Muffins

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When it comes to chocolate muffins, no one had Zacques beat. Unfortunately that is a “had,” as in Zacques closed its doors around 20 years ago. In the time since that last bite, I have not been able to find a muffin comparable to theirs-neither to moist nor too dry, or too overladen with chocolate chips that it may as well count as a dessert. While nothing will ever quite compare, I’ve found a replacement in Linda Lomelino’s double chocolate version that I attempted after drooling over her photos of a batch on Instagram. These guys literally take 10 minutes max of prep time before hitting the oven and have that perfectly crisp muffin top I’m always on the hunt for. Recipe below the pictures-enjoy!!
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Ingredients

  • 2 cups all purpose flour
  • 3/4 cup cocoa powder 
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 7 tbsp butter, melted
  • 1 cup buttermilk 
  • 2 large eggs
  • 150 g dark chocolate (70%), coarsely chopped

Directions

Heat oven to 200°c (392F). Prepare a cupcake pan with 12 muffin liners. Mix flour, cocoa powder, baking powder, baking soda and salt in bowl. Set aside. Mix sugar, butter, buttermilk and eggs in a large bowl. Add dry ingredients to wet ingredients and mix until just combined. Stir in chocolate, but save 1/4 of the chocolate to put on top of muffins. Divide batter between 12 liners, filling them completely full. Sprinkle with remaining chocolate pieces. Bake for 18-21 minutes or until a cake tester comes out almost clean.

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One comment

  1. these muffins look amazing!!

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