Chocolate Chocolate Chip Muffins
My other half loves chocolate. And by love I mean looooves chocolate. It makes him swoon and I’m not exaggerating.
A few years ago, he and I were sharing a store-bought chocolate muffin and he was having a mini vay-kay, totally lost in chocolate bliss.
“I could eat a whole bunch of these, a whole “bouquet” of chocolate muffins!” he said with a smile.
He was onto something and that totally started a tradition at our house. For his birthday I didn’t get him flowers. I baked him a “bouquet” of chocolate muffins. 🙂 Because I know he loves them.
I lined a little basket with a tea towel and arranged the muffins just-so. I found (non-poisonous) greens to garnish the muffins and give the appearance of a true bouquet.
When he saw his bouquet, he laughed. He knew exactly why I had made them and noticed the arrangement. He also loved the muffins. 😉
Father’s Day, his birthday and special occasions to celebrate momentous events in his honor usually involve a bouquet of chocolate muffins. Finding the right balance of chocolate and sweetness has been a fun journey over the last few years, and I was able to make a very special recipe to use.
For the actual bouquets, I started using a recipe that I had found online with all the trimmings. Butter, chocolate syrup, etc. I never did any recipe testing when I was making his special treat, but my “spare time” has been spent perfecting this recipe that you will find at the end of this post.
This recipe is an ideal balance of sweetness, rich chocolate and a soft texture that makes a great muffin.
I used the 3 oz. portion cups as you can see in the photo. Since I measured out the batter to make 12 muffins, a couple of them “spilled over” a bit in the batch above. I love the way they look when they overflow a little like this. 🙂 A batch of 13 is great for leaving one left over for testing. We always have to test what we make before we serve it, right?!
Tip: I always use a packet of instant coffee powder (2 tsp.) in all of my chocolate recipes. The flavor of the coffee enhances the rich, smooth notes of the chocolate. You can use an instant espresso powder if you do not want to buy the packets.
- ¼ cup solid coconut oil
- 1¼ cup chocolate chips, ½ cup for melting and ¾ cup for folding in
- ½ cup milk, at room temperature
- ¼ tsp. alaea Hawaiian sea salt
- 1 tsp. vanilla extract
- 2 tsp. ground instant coffee
- 2 eggs, at room temperature
- ¼ cup plain Greek yogurt, at room temperature
- ¾ cup packed light brown sugar
- ¼ cup unsweetened cocoa powder
- ½ tsp. baking soda
- 1½ tsp. baking powder
- 2 cups of all purpose flour
- You will need a heat safe mixing bowl and a pot to go beneath it because you are going to be using the double boiler method to begin this recipe. Preheat your oven to 350 degrees.
- Add 2 inches of water to the pot and heat on medium heat. Place the heat safe mixing bowl on top of the pot and add coconut oil and ½ cup of chocolate chips. When the oil and chocolate begin to melt, remove from heat and wisk for a minute or two. They will continue to melt as you wisk them, but if necessary you can add back onto the heat for a moment to melt completely.
- Once your oil and chocolate are completely liquid and are mixed together, make sure that they are lukewarm but not hot.
- Add milk, salt, vanilla and instant coffee powder, wisk to incorporate.
- Beat in eggs, one at a time, for at least one minute per egg. Then wisk in Greek yogurt.
- Now add brown sugar, mixing well for at least 2 minutes or until sugar has begun to dissolve.
- Add in cocoa powder, baking soda, baking powder and 1 cup of flour. Begin folding the batter with a spatula until almost fully combined, then add the second cup of flour. Be sure to scrape the bottom of the bowl.
- After the flour is mixed in, add remaining ¾ cup of chocolate chips and fold.
- Spoon into 3 oz. paper portion cups as seen in the photograph, butter a muffin pan or use paper liners. Be sure to grease the flat part of the muffin pan if you use one because they will overflow and stick if the pan is not greased, especially if you measure the batter to make 12 muffins.
- Bake for 17 minutes or until a toothpick inserted into the center of a muffin comes out clean.