A little more dense than a cupcake and not as sweet, these Double Chocolate Muffins are the perfect excuse to eat chocolate for breakfast. Or any time of the day for that matter! Because I don’t discriminate when it comes to chocolate.
How about a little chocolate to get your Monday rolling? And can we be super indulgent and queue the sweats and bottle of wine to go with? Oh wait, the weekend is over.
It’s been such a crazy busy month around here and I’m in desperate need of some downtime. If I didn’t have a handful of prior engagements already scheduled today you can bet that I’d happily lounge on the couch and binge watch tv and sip on some vino. The weekends have been jam packed, the weeknights even more packed and I’m pooped. I’m so ready for a couple of days off. Too bad it’s going to be another week or so before that happens. So instead of wine, let’s queue the coffee shall we? And a big ‘ol chocolate muffin to go with.
I have the end of school year itch. I’m not sure who’s more ready for the year to be done- me or my kiddos! I’m looking forward to letting the kids stay up past their bedtime and then lounging around in our pjs the next morning. I’m done making school lunches and worrying if the boys have clean clothes for school the next day. I want to sit on my back porch and drink coffee (or a cocktail) while the kids ride bikes and build skateboard ramps. I’m looking forward to camping outside, having popsicles for dinner and just slowing the dickity-duck down. I’M READY FOR SUMMER!!!
But we’ve still got another 3 weeks so I’m trying my best to stay grounded. Or at the very least muster up enough energy to get dinner on the table and pretend like a I actually give a damn. That’s where my head is right now. Doing what I have to do and keeping my eye on the school finish end line. And as a side note, it’s been raining a ton here in Northern Utah. It’s springtime so not totally out of character but it’s not helping my mood or attitude, you know? So I’m going to amend my previous statement to: I’M READY FOR SUMMER AND SUNSHINE. Sheesh.
But until summers officially here, it’s work as usual. Trying to get my kids to take baths a few times a week, making sure we’ve got something in the fridge for breakfast or a quick dinner, running the blog, cleaning the house, over committing myself at school and other extra curriculars…..you know the usual. When will I ever learn? (probably never)
I used to have an exercise teacher that would say, “fake it till you make it”. I’m living strong by that motto right now and hoping that I don’t fake it until I fall over. Fingers crossed.
Enough of my bitching. Let’s get to the muffins! A little more dense and not as sweet as a cupcake, these muffins are perfect with a cup of coffee or tea (or shot of whiskey). They make a decadent breakfast and a sweet afternoon pick-me-up. The espresso powder gives the muffins depth, the coarse sugar on top adds crunch, the chopped chocolate makes these indulgent and the muffins freeze beautifully. Win, win. win.
This recipe is written for, tested and works beautifully at high altitude. My kitchen sits just below 7000 feet.
- 2 cups all purpose flour
- 1 cup granulated sugar
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground espresso powder
- 2 eggs
- 1 cup plain yogurt (I use whole fat Greek)
- 1/2 cup milk (could use whole milk or almond)
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 8 oz dark chocolate, either a bar cut into chunks or chocolate chips (I used a combo of both)
- 1 tablespoon coarse sugar, optional
- Preheat oven to 400F degrees.
- Line a standard 12-cup muffin tin with liners or spray with non-stick cooking spray.
- In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda and espresso powder; set aside.
- In a separate medium size bowl, combine eggs, yogurt, milk, oil and vanilla; mix until thoroughly combined.
- Add wet ingredients to dry ingredients and stir just to combine. Don't over mix. Stir in most of the chocolate- reserving a little bit to sprinkle on top of muffins.
- Divide the batter evenly into 12 muffin cups. Sprinkle with a pinch of coarse sugar, if using, and the rest of the chocolate.
- Bake at 400F degrees for 20 minutes or until done. If muffins start brown too quickly around the edges, turn heat to 375 half way through cooking time. Remove from oven and let cool 10 minutes before removing from muffin tin to cool completely.