So like, I should probably preface this by saying you shouldn’t actually eat these for breakfast. They are seriously chocolatey. Also, giving them out to children before they leave for school in the morning is probably frowned upon by their teachers. Ahem, not that I’ve done that. Ever. REALLY.
Sometimes you wake up in the middle of the night craving a ridiculously large and overpriced bakery muffin. No? It’s only me? Ok, then… sometimes *I* wake up in the middle of the night craving a ridiculously large and overpriced bakery muffin. Specifically a chocolate one. I mean, I guess a plain chocolate-chip would be okay, but mostly it’s these. The thing is, our <insert restaurant name that rhymes with Gherkins Restaurant & Bakery> closed awhile back. Then we moved. If I want a Gherkins Restaurant & Bakery muffin at 3 in the morning… I have issues. Didn’t they used to be open 24 hours? Not so much anymore. I guess kids don’t sit in diners guzzling coffee and chain smoking these days. That’s a good thing, I think. I hate teenagers.
SO anyway. These muffins. My mom always told me if I didn’t have anything nice to say, I shouldn’t say anything at all. But sometimes I need to point things out that bug me. Like this nutritional trainwreck:
Water, enriched bleached wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, eggs, soybean oil, semi-sweet chocolate (sugar, chocolate liquor, cocoa butter, soy lecithin as an emulsifier, vanillin an artificial flavor), cocoa processed with alkali, palm oil. Contains 2% or less of modified food starch, dextrose, whey, nonfat milk, egg whites, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate), salt, propylene glycol esters of fatty acids, xanthan gum, sodium stearoyl lactylate, sodium propionate (preservative), mono & diglycerides, artificial flavor, soy lecithin, soy flour, wheat starch, corn oil, corn starch, beta carotene as color, sodium caseinate.
These muffins don’t have that crap in them. And they’re good. So eat them.
- 2 cups AP flour
- 3/4 cup cocoa powder
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk
- 2 large eggs, beaten
- 2 tablespoons butter, melted
- 1/3 cup coconut oil
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips (plus 1/3 cup additional for sprinkling)
- Preheat oven to 350° F.
- Combine the flour, cocoa powder, baking powder, sugar, and salt in a large bowl.
- In another bowl, combine the milk and the melted butter. Then add the oil, and finally whisk in the beaten eggs and vanilla extract.
- Add the liquid ingredients to the dry ones and mix until just combined (the batter should be visibly lumpy)
- Gently fold 1 cup of chocolate chips into the batter. Don't overwork the batter.
- Carefully spoon the batter into the prepared muffin pan - I have a spring-type ice cream scoop for just this purpose.
- Finally, sprinkle the remaining chocolate chips onto the tops of the muffins, and transfer to the oven immediately.
- Bake 18-20 minutes (longer for mega-muffins) or until a toothpick inserted into the center of a muffin comes out clean.
- Makes 12-18 regular muffins, or 6-9 mega-muffins.