This post is sponsored by Blue Diamond Almond Breeze Almondmilk.
I don’t know why I don’t make more muffins, they are so simple to throw together. These double chocolate muffins are loaded with rich chocolate flavor and semi-sweet chocolate chunks. I’m here for you, I knew that you needed a way to be able to eat chocolate for breakfast. I feel the same way.
So the top is slightly crunchy, the wrapper peels away perfectly from the cake and the inside is so soft and tender. You should grab a tall glass of an ice cold almondmilk to wash these down with. Oh, a cup of coffee would be awesome too.
I need to make more muffins and play around. I want to make some with the huge soft domes on them too. You know I’m talking about, right? The ones in the bakery section of all the grocery stores. I think to keep the top of the muffin soft, I would want to add some sour cream. I’m not sure, but you will be the first to know when I make it.
I did make some killer fluffernutter muffins and spread once. The crumb topping stole my heart. I need to make those again very soon. I also have blueberry muffins on the blog for my blueberry lovers. They have lemon zest in them which tastes so delicious with blueberries! Let’s not forget that blueberries will be coming into season very soon!
Double Chocolate Muffins
Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp. baking soda
- 4 tsp. baking powder
- 3/4 cup Almond Breeze vanilla almondmilk
- 1 1/4 cups semi-sweet chocolate chunks
Instructions
- Preheat oven to 375 degrees. Place the liners into the cupcake pan.
- In a large mixing bowl, add in the vegetable oil, granulated sugar and brown sugar. Stir to incorporate.
- Add in the eggs one at a time and stir to combine.
- In a separate bowl, sift in the flour, cocoa powder, baking soda, baking powder. Stir.
- Measure out the almondmilk.
- Alternately add the flour and almondmilk, starting and ending with the flour. I normally do 3 additions of flour and two of almondmilk. Stir after each addition until completely incorporated.
- Stir in 1 cup of the chocolate chunks. Reserve the 1/4 cup to add to the tops of the muffins.
- Fill the cups 3/4th full with the batter. Add 3 chocolate chunks on the top of each cup full of batter.
- Place into the 375 degree oven for 10 minutes. Reduce the heat to 350 degrees and bake for another 12 minutes or until done. Test with a toothpick. If it has moist crumbs, it's done.
Nutrition
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