Calling all Chocolate lovers!!! If you are looking for a decadent muffin to boost your morning, look no further! This muffin is made with the trio of happiness; chocolate baking bar, cocoa powder and chocolate chips. It’s crunchy on top, filled with chocolate chips and it is a perfect recipe for the BREAKFAST month.
I am a little behind in my post because of two awesome reasons :
- We went on vacation to the beach for our Last Hurrah before school starts. I can’t wait school is starting already!!
- For the first time ever, I made 9 dozen muffins for teacher’s breakfast. I still can’t believe I made 9 dozen muffins!!
I am a total beach person. It’s the place that makes me the happiest. We used to live in Colorado where we were surrounded by mountains. It’s great, don’t get me wrong. But I am on cloud nine, so relaxed and at peace whenever I go to the beach. We hang out at the beach, made sand castles (my favorite part(, did a dolphin tour and I jet-skied for the first time in my life! It was just what we needed to close up the summer vacation. And because I love to share, here’s my view when I was there. Ahhhh .. Doesn’t it make your blood pressure drop … 🙂 White sandy beach, blue skies, the wind blowing in your hair …. Just pure bliss…
The other reason why I am late writing this post is because I was busy making about 9 dozen muffins for Back to School breakfast at my son’s school. In the beginning of the school, teachers usually have trainings before school starts. Before the training, the PTA gives breakfast for the teacher just to give them a treat and to cheer them for the new year. For this year, I made 9 dozen muffins, a mix of the Chocolate Lover’s Muffins and Blueberry muffins. In my lifetime, I’ve made more than 9 dozen muffins. But not at one time!! It was my very first time making that many muffins. It was nerve-wracking and exciting at the same time!!! I split the baking into 2 days. Took a lot of planning to do, a lot of shopping to do (Of all things, I forgot to buy enough eggs!!), and a lot of steps. My fitbit was happy!! Here’s what 46 muffins look like!! It almost took up all the space at my breakfast nook!!
This recipe is very easy and straightforward. One thing about this recipe is it does not need a mixer. Everything is done by hand. Arm workout!! 🙂
For all the chocolate lovers, this next three pictures will make you all very happy.
Here’s the muffin with the chocolate bar.
Here’s the muffin with the cocoa powder.
Here’s the muffin with the chocolate chip.
Hooray for chocolate!!! The muffin itself keeps on your countertop for about 3 days. Unless, your family devours them, then it probably wouldn’t last that long. 😛
Tips for making this Chocolate Lover’s Muffins are:
- The original recipe uses sour cream. The first time I used the sour cream and the second time I used buttermilk. I think it tasted the same.
- Use one medium microwavable bowl and one large bowl. You need the space to mix all the wet ingredients together and you need a large bowl to mix the wet and dry.
- You can use mini chocolate chip or the regular chocolate chip. After mixing in the chocolate chip in the batter, I like to sprinkle some chocolate chip on top, too. The more the merrier!! 😛
Happy Baking!!!
| Prep Time | 10 minutes |
| Cook Time | 20-22 minutes |
| Servings |
12-14 muffins
|
- 4oz semi-sweet chocolate bar
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/3 cup buttermilk
- 1/2 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup mini chocolate chip , 2 tbsp for the top
Ingredients
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|
- Preheat oven to 425 degrees Fahrenheit. Line muffin tin with cupcake liner.
- Chop the chocolate bar into small pieces. Put the chocolate bar and butter in a microwavable bowl and microwave for about 1 minute. Stir with a wooden spoon until it becomes a silky mixture.
- Add the sugar, eggs, buttermilk and vanilla. Mix together until thoroughly mixed. This is the wet mixture.
- In a large bowl, stir flour, cocoa powder, baking soda and salt. Make a well in the center and slowly pour half of the wet mixture. Fold and then add the other half of the wet mixture. Fold all the way to the bottom of the bowl, until the batter becomes thick and evenly mixed.
- Add the chocolate chips and fold again.
- Using a large ice cream scoop, scoop batter and fill the muffin liner all the way to the top. Sprinkle the top with about 3-4 mini chocolate chips.
- Bake at 425 degrees Fahrenheit for 5 minutes. Turn down the oven temperature to 350 and bake for another 15-17 minutes. Check doneness by inserting a toothpick in the middle of the muffin. The toothpick should come out clean and dry.
- Cool muffins in the muffin tin for 5 minutes. Transfer to a wire rack to cool completely.
Adapted from : Sally's baking addiction
