King Arthur Chocolate Muffins
Originally from King Arthur Flour, these dark chocolate muffins have high tops and bakeshop quality appearance. I make them with Dutch process cocoa or for a very dark muffin, Hershey's Dark cocoa powder. This recipe will you 12 large muffins if you fill 12 muffin cups almost to the top, but you can always make them slightly smaller and get 14 decent sized muffins.
Servings 12
Ingredients
- ⅔ cup Dutch-process cocoa 56 grams
- 1 ¾ cups all-purpose flour 250 grams
- 1 ¼ cups light brown sugar 245 grams
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 eggs 100 grams
- 1 cup whole milk
- 2 teaspoons vanilla
- 2 teaspoons vinegar
- 8 tablespoons butter melted or 6 tablespoons oil (I use oil now)
- ¾ cup Ghirardelli bittersweet chips
Instructions
- Preheat oven to 425 degrees F. Line 12 muffin cups with paper liners or spray with cooking spray.
- In a large bowl, whisk together cocoa, flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together eggs, milk, vanilla and vinegar. Add this mixture to the dry ingredients. Pour in the melted butter. Using a wooden spoon, stir this together just until combined.
- Evenly divide batter between 12 muffin cups (or use 14 or 15 cups for smaller muffins).
- Bake for 15 to 20 minutes, or until a toothpick placed in the center comes out clean or with a few moist crumbs attached. Remove and place pan on a wire rack for 5 minutes. Remove the muffins from the pan and let cool completely.
