Rainy Day Double Chocolate Muffins

It’s another rainy day here at the farm and we needed chocolate cake ASAP.

Muffins are my go-to when I’m craving cake for several reasons: One, they usually come together in one bowl. Two, short bake time. Three, I don’t have to make icing.

It’s a win, win, win.

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This is a pretty basic recipe that calls for just a few pantry staples that any self-respecting carbivore should have in their possession at all times.

It’s important to note that this batter is very thick and that’s a good thing.

Thin batter tends to run and mushroom over the edge of the muffin cup which results in weird, crispy edges.

This batter is so thick that it has nowhere to go but up and thus creates gloriously tall and amazing muffins. Just like the ones that you admire at the bakery.

See?

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Just look at the height of these suckers.

The addition of Greek yogurt adds moisture and also gives the tangy flavor of cheesecake. The end result is so much more than a muffin.

Prep Time: 15 minutes
Cook Time:
15-20 minutes
Yield:
12 standard muffins

Double Chocolate Muffin Recipe

Ingredients:

Refrigerated
2 Eggs plus 1 egg yolk
10 oz Plain Greek yogurt

Baking & Spices
2 cups all-purpose flour
1 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup vegetable oil
1/2 teaspoon Mexican vanilla
8 oz chocolate chips/chopped chocolate
coarse or flake sea salt for tops

Instructions:
1. Preheat oven to 375F and prepare a standard muffin tin with cooking spray. Wipe off any excess from the top of the tin.

2. In the bowl of a stand mixer, quickly whisk together all dry ingredients by hand. Add wet ingredients (eggs, oil, yogurt) and mix on low speed using the paddle attachment. (This batter is thick and sticky. Be prepared for a workout if you choose the wooden spoon method of mixing.)
Mix until ingredients are just incorporated.
*Over mixing makes the muffins tough and no one wants that.

3. Fold in your chocolate chunks using a wooden spoon. I prefer coarsely chopped bittersweet baking chocolate here, but it’s whatever you prefer or have on hand. A combination of several will also work. There’s no wrong chocolate!

4. Spoon the batter evenly into the prepared muffin tin.
The cups are going to be full, so for those of you who are used to filling them half-full for cupcakes, don’t freak out.
Resist the urge to smooth the tops.

5. Season the chocolate by sprinkling a bit of sea salt on the tops.
Trust me on this. You’ve got to season the chocolate.

6. Bake the muffins for 10 minutes at 375 F. Then reduce heat to 350 F and bake for another 5-10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let them cool (or don’t) and enjoy!
Store in an airtight container at room temp for a day or two or in the fridge for more than a few days.

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