Double Chocolate Muffins

I had a strange hankering for a muffin last night.  A double chocolate muffin to be exact. Strange for one main reason, I don’t like muffins.  They’re usually way too dry or much too moist, and often lame in flavour.  Thank goodness this recipe worked out perfectly.  I had three chocolate muffin recipes open when my sister came over.  We deliberated and decided that this recipe sounded best.  We were right!  Wonderfully chocolaty, perfectly moist and a good size too, not one of those mini, no-rise muffins that usually plague my muffin making.  This recipe is a keeper.  Now if only my oven would stop burning everything!

Double Chocolate Muffins

adapted from here.

On a side note, if I hadn’t been so fiercely craving a plain old chocolate chunk muffin I definitely would have added dried cherries or cranberries at the very least.  A half cup or so would probably suffice.

125 g (1/2 c) butter

210 g (1 3/4 c) flour

50 g (1/2 c +2 T) cocoa powder

250 g (1 1/4 c) brown sugar

1 1/4 t baking powder

1 t baking soda

1 t salt

2 eggs

1 c whole milk

1 1/2 t vanilla

2 t white vinegar

1 c chocolate chopped into chunks

Preheat oven to 425 F and line 12 muffin tins with liners.  Melt butter in microwave and set aside to cool until needed.  Mix all dry ingredients together in a large bowl, smashing clumps of brown sugar with a whisk.  

Combine wet ingredients in a medium sized bowl including butter, adding vinegar last.  Stir quickly into dry mixture, mixing with a wooden spoon until just combined.  Stir in chocolate chunks last.  Using a large scoop evenly distribute the batter into liners.  They will be very full.  Bake for 17-22 minutes until the tops are not shiny and a toothpick comes out clean.  Cool in pan for a few minutes before moving to a cooling rack.