This week, I decided that I need to give myself a chocolate allowance. And when that allowance is up, it means no more chocolate for this gal. Because if there’s one thing you need to know about me, it is that I am a chocolate fanatic. There are no limits. So, to prevent any jaw-dropping moments on the scale anytime soon, it’s time to ration.
Which is why I’ve decided to put chocolate in a muffin. When I think muffin, I think healthy. Right? So if I put chocolate in a muffin, it’s still healthy. Right?
We’re going to stick with that.
These muffins are a great quick meal to wake you up on an early morning. They’re wonderful straight out of the oven, but just as good after being thrown into the microwave for 10 seconds every morning. I prefer to use a dark chocolate for the chopped pieces, because it gives that perfect rich flavor, without overpowering your morning palate with too much sweetness. Pair it with a glass of cold milk, and you’re set!
Double Chocolate Chunk Muffins
(Makes 16 muffins)
3 cups flour
3 tablespoons cocoa powder
1 ½ tablespoons baking powder
1 ½ cups sugar
1 cup dark chocolate, chopped
1 ½ cups milk
¾ cup unsalted butter, softened
2 large eggs
Preheat oven to 350 F. Line a cupcake pan with cupcake liners.
In a large bowl, combine the flour, cocoa powder, baking powder, and sugar. Set aside.
In another large bowl, whisk together the eggs, melted butter, and milk. Then, in a few batches, add the dry ingredients to the wet mixture, mixing well with a wooden spoon or spatula before adding more of the dry mix. Once the two mixtures are well combined and everything is moistened, add the chopped chocolate and stir well.
Spoon the mixture slightly more than ¾ full into the prepared cupcake pan. Bake for 20-25 minutes. Leave in the pan for 5 minutes to cool slightly before removing.
– food on,
Q for U: Are you for or against chocolate for breakfast?