double chocolate chip muffins
Just in time for your weekend brunches. You are welcome.
I’m not huge on indulging for everyday breakfasts – rather, those sweet treats some associate with the morning meal, pastries and muffins and the like, I enjoy while I’m at my computer in the afternoons, cortado at my fist. I’m a dunker, so I tend to dip bite-sized pieces of whatever goodie I have into my milk foam. A delightful ritual, one that boosts me up mentally while the day slows up and my energy starts to fall.
It’s especially nice when a rogue chocolate chip sinks into my coffee so I find a nice surprise at the end of my drink. ‘Tis the little things.
Two desserts in a row, because I was feeling it, and breaking routine is good for you sometimes. If you’re planning a brunch this weekend or want to get a head start on planning some back to school nibbles, these Double Chocolate Chip Muffins are a good deal. I baked up a protein version awhile back, but these are your prototypical, fluffy, rich muffin. Loaded up with chocolate chips, moist, and tender, you’ll certainly want to grab one (or two) to enjoy with a mug of brew, or sneak into your work lunchbox.
Built Muff Tough
Muffins are pretty straightforward, with a couple little tweaks to get them nice and floof.
First, mix up your wet ingredients – we’ve got oil, brown sugar, eggs, vanilla, Greek yogurt (for moisture – and buttermilk. Then add the dry – flour, cocoa powder, baking powder, instant espresso (adds a nice boost to the chocolate element, but you can omit if you wish – and salt. Don’t overmix after you toss in your dry ingredients. Lumps in the batter is okay!
Fold in lots of dark chocolate chips. Then, cover the bowl with plastic and let it sit for at least 15 minutes. If you have the time, pop the bowl in the fridge overnight. This helps the muffin get more lift in its top.
We Were Born to Rise
Once the muffins have their sittin’ time, scoop the batter into lined muffin tins. Fill these puppies up right to the top. Sprinkle a few more chippies onto the muffins.
Start the muffins at 425 degrees for 5 minutes. The high temp “shocks” the muffins to give them extra growing power. After that initial heat burst, lower the oven to 350 and bake for about 14-16 minutes longer. They’re done when an inserted toothpick emerges with just a few crumbs.
Put your patience pants on and let the muffins hang in the tins for a few minutes, then you can dive the fuck in. A warm muffin sprinkled with flaky salt, or smeared with butter if that’s your thing, is a divine, otherworldly experience.
And, of course, I always recommend some hot coffee on the side.
If you’re storing the muffins for later enjoyment, they’ll keep just fine covered up on the counter for about 5 days, the fridge for 7, and the freezer for a couple months. I’m a big fan of popping one in the microwave to achieve a melty, gooey chocolate interior.
Fucken fabulous.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
The Muffin Man strikes again:
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double chocolate chip muffins
Ingredients
- 1/2 cup vegetable oil
- 1 cup dark brown sugar, packed
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt, at room temperature
- 1 cup buttermilk, at room temperature
- 2 1/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1 tbsp baking powder
- 2 tsp instant espresso (optional)
- 1/2 tsp kosher salt
- 1 1/2 cups dark chocolate chips
Instructions
- Preheat oven to 425 degrees. Line 2 12-cup muffin tins with parchment or paper liners.
- In a large bowl, beat the oil and sugar until combined, about 1-2 minutes. Whip in the eggs, one at a time, until fully incorporated, then the vanilla and Greek yogurt. With the mixer running, stream in the buttermilk until the batter is smooth.
- Scrape down the sides of the bowl as needed with a spatula. Add the flour, cocoa powder, baking powder, instant espresso (if using), and salt. Mix until just combined. Fold in the chocolate chips with a spatula. Do not overmix that shit.
- Cover the bowl with plastic and let the batter sit at least 15 minutes. Overnight is best, but most of us don't got time for that.
- Remove the plastic from the bowl. Scoop the batter into the lined muffin tins. Don't be afraid to fill them all the way to the top! You will get anywhere from 16-18 muffins depending on how much you fill them.
- Sprinkle each muffin with a few more chocolate chips. Bake for 5 minutes at 425, then reduce the oven temperature to 350 without opening the door. Bake 12-16 minutes longer until the centers are set and an inserted toothpick emerges with just a few moist crumbs.
- Let cool 5 minutes in the pans, then transfer to a wire rack. Eat one or two warm (mmmHMMM), or let cool completely and store in a covered container for up to 5 days at room temperature, a week in the fridge, or 2 months in the freezer.
