double Chocolate Chip Muffins

Chocolate heads, choco-holics, and any one else who is looking for a chocolate fix, this recipe is for you...

INGREDIENTS:

  • 2 C. + 1 tsp. Flour (I use unbleached, All Purpose)

  • 1 tsp. Baking soda

  • 2 tsp. Baking powder

  • 1/2 tsp. salt

  • 1 1/4 C. Sugar (granulated)

  • 1/3 C. Cocoa powder (unsweetened- I use Ghirardelli Premium Baking Cocoa)

  • 1 tsp. Espresso powder (or strong instant coffee like an Italian roast)

  • 4 T. Butter (vegan)

  • 3 T. Avocado or coconut oil

  • 2 C. Non-dairy milk (coconut,almond, soy- chilled)

  • 1 T. Apple cider vinegar

  • 3 T. Follow Your Heart VeganEgg (or substitute aquafaba or flax egg)

  • 2 tsp. Vanilla extract

  • 1 1/2 C. Semi-sweet chocolate chips (vegan)

  • 1 T. Sanding sugar

 

Preheat oven to 425°

{ Prep }

  1. Spray two muffin tins with non-stick spray, then line with cupcake liners.

  2. Set aside about 1 cup of the chocolate chips. In a small bowl, combine the remaining chocolate chips with 1 teaspoon of flour. Why? The flour helps the chips from falling to the bottom of muffin, so you get good chocolate chip dispersion in your finished product. After tossing in flour, sift off any remaining flour.

  3. Chill milk in freezer for 5-10 minutes (directions on the VeganEgg box suggest liquid be at 40°) If you are using another egg sub, feel free to skip this part.

I really like these muffins because the tops are slightly crunchy, while the bottom is a  chocolate-y, gooey gooey party in my mouth.  You achieve this great double texture by baking the muffins on a high 425° setting in the first few minutes of baking, then letting them bake the remainder of the time at the standard 350 degrees. The addition of the espresso powder does not make the muffins taste like coffee, instead, it intensifies the chocolate flavor and gives them a round, full-bodied flavor.  

DIRECTIONS:

  • In a medium-size bowl, sift together flour, cocoa powder, baking powder and soda. Stir in salt and espresso powder until well combined. Set aside.

  • Cream butter, sugar, and oil together in a large bowl with and electric or stand mixer on medium-high, for 2- 3 minutes until you get a “sandy” texture.

  • Add vinegar and vanilla and mix another minute until your mixture is frosting-like.

  • In a separate bowl (or directly into the liquid measure), combine VeganEgg and milk. Whisk together until the "egg" is fully incorporated into the milk and there are no lumps. Pour into bowl with creamed sugar and add vinegar and vanilla. Note- you may need slightly less milk if not using the VeganEgg- it really thickens up consistency of the milk. I have not tried with alternate egg substitutes, so proceed with caution

  • Mix the wet ingredients together on a low setting until well combined.

  • Add the dry mixture to the wet in thirds and mix with a rubber spatula until the batter is fully combined. But please, do not over-mix, or you will activate the gluten in the flour and your muffins will be tough and chewy.

  • Add in flour-covered chocolate chips and lightly fold into the batter.

  • Spoon or ladle the batter into the lined muffin pans. You want to fill them almost to the top, so that you can get a good rise.

  • Sprinkle a few chocolate chips on the tops of each muffin, then sprinkle with sanding sugar

  • Pop the muffins on the middle rack in the oven and bake at 425° for 5-7 minutes, then reduce the temperature to 350° (don't open the oven door!) and continue to bake for 7- 10 minutes.

  • When muffins come out of the oven, let them cool in the pan for about 5 minutes and then place them on a cooling rack for 15-20 minutes (if you can stand it) Because let's face it, warm muffins are the best, right?

Sounds good, right?  Ready for a chocolate hit???  Come on, you know you wanna. 

Thanks for indulging with me, until next time....

{ debbie }