Thursday, October 02, 2014

Chocolaty Chocolate Chip Muffins


We probably all have that friend who eagerly convinces us to make something super chocolaty. For such a friend I've come up with this moist Chocolaty Chocolate Chip Muffin recipe they'll surely enjoy. Wanna see their biggest smile yet? Make a batch of these, offer them one, and tell them that you have more. I approached the recipe as a moist chocolate cake, delving deeper into its chocolaty depths with bits of milk chocolate throughout bettering the flavor as you eat to its center. Eat them, share them, but most of all enjoy them!!

Prep Time: ~25 min
Servings: 12 large muffins

10oz Mini Chocolate Chips, semi-sweet
(set aside 1/2 cup for melting + 1/4 cup for sprinkling)
6 Squares Baker’s Chocolate, unsweetened
1 Cup Butter, Unsalted
1 Tsp Vanilla Extract
1 3/4 Cups Sugar, Granulated
2 1/2 Cups All-Purpose Flour
2 Tbsp Corn Starch
1 Tbsp Baking Powder
1 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup Milk, Fat Free
1/2 Cup Coffee, brewed
2 Eggs

Preheat oven to 375 degrees.

Melt the chocolate squares and 1/2 cup of the chocolate chips with the butter. Remove from heat and stir in the vanilla and sugar until well-mixed. In a large mixing bowl, combine the flour, corn starch, baking powder, baking soda, and salt. Mix in the chocolate mixture, milk, coffee, and eggs. Test that the batter is room temperature before mixing in all but 1/4 cup of the remaining chocolate chips. Spoon the batter into a lightly greased large muffin tin to just over halfway (no more than 2/3 depth). Sprinkle the 1/4 cup of chocolate chips onto the top of each muffin. Bake at 375 degrees for 20-25 minutes, or until inserted knife comes out clean. Muffins will rise to the edge or just over. Set aside to cool before removing from tin.

Nutrition Info (1 muffin): (Coming Soon!!)
Calories , Total Fat: g, Sat. Fat: g, Cholesterol: mg, Sodium: mg, Carb: g, Fiber: g, Sugars: g, Protein: g

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