Serves 12 Muffins
Total Time Less Than One Hour
- 1 1/2 cups all-purpose flour
- 1 / 2 cup cocoa powder (I use Dutch-processed)
- 1 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 / 2 teaspoon espresso powder (optional, to enhance chocolate flavor)
- 1 / 2 cup whole milk, room temperature
- 2 eggs, room temperature
- 1 / 2 cup (1 stick) unsalted butter, melted
- 1 1/2 cup dark chocolate chunks
Preheat oven to 350 degrees Fahrenheit. Fill a standard muffin tin with 12 liners. Set aside.
In a large mixing bowl, combine the all-purpose flour, cocoa powder, brown sugar, baking powder, salt and espresso powder (optional). Whisk together and make sure no clumps remain.
In a separate mixing bowl, whisk together the milk and eggs. It is important that your milk and eggs are room temperature or you will have a curdled batter when combining with the melted butter in the next step.
Add the milk-egg mixture to your dry ingredients along with your melted butter. Stir until just combined. Pour in the chocolate chunks, reserving some to top your muffins with, and stir again.
Divide the batter evenly between the muffin liners. Top with the remaining chocolate chunks. Place into the oven and bake for 20-25 minutes, or until an inserted toothpick comes out clean.
Enjoy while warm! These are best consumed the day they are made but may be stored in a closed container and warmed up again before eating.