Easy Double Chocolate Chunk Muffins

Photo from
SweetCdesigns

Lesson 1 of cooking...read the instructions BEFORE you get started. I did not for this recipe. I assumed it was just like every other muffin, cookie, cake recipe I've ever made. Mix dry ingredients together. Mix wet ingredients together. Mix dry and wet together...voila. 

Well, let's hope they turn out ok cuz I did not follow these instructions. In fact, reading them now they are a bit confusing. 

Further, I neglected to read the baking instructions. I popped them in at 425 for 6 minutes and they weren't done. So I put another 6 minute timer. THEN I read the instructions. Ugh.

I also did not refrigerate the batter...oh boy...these are going to be interesting.

Easy Double Chocolate Chunk Muffins
Recipe from SweetCDesigns

Makes 6

• 2 c all purpose flour
• 3/4 c cocoa powder
• 1 T baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 1/2 c sugar
• 2 extra large eggs
• 8 T unsalted butter melted
• 1 c plain yogurt or buttermilk (JW: I used buttermilk)
• 1 T vanilla extract
• 1 1/2 c chocolate chunks or chocolate chips

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Toss the chocolate chunks into the dry ingredients to coat the chocolate chunks in flour (which will help them not sink to the bottom of the mix when baking!)

Make a well in the middle and add in eggs and vanilla, whisking vigorously.

Using a large spoon, mix rest of ingredients in to muffins until large clumps are gone and batter is consistently mixed - but do not overwork muffin batter.

Cover batter and refrigerate for one hour to overnight.

Preheat oven to 425 degrees.

Fill muffin cups to 3/4 full.

Bake at 425 for 6-10 minutes, until muffins have puffed slightly above muffin liner.

Reduce heat to 350 (DONT open oven when you do this) and bake until sides of muffins are slightly crunchy and a toothpick inserted in the middle comes out clean (after about 25-30 minutes total baking time.)