When these muffins say they are double chocolate chunk muffins they aren’t kidding around. I’m telling you what, ladies and gents, these muffins are the chunkiest, nuttiest, and chocolatiest muffins in town. I love the texture that they have. You really are getting a mouthful with these yummy treats. And get this, they are very easy to make as wellas modifyy if you have a food allergy.
Check out what my pals over at Oh Taste And See had to say about this recipe:
These muffins tasted heavenly warm out of the heaven. The buttermilk and the brown sugar make these muffins extremely moist. You can really taste the chocolate with the cocoa powder and the semi sweet chocolate chips. The richness of the chocolate is cut by the walnuts. Moist, chocolatey, nutty…I don’t know what more a muffin could ask for.
I LOVE the buttermilk and brown sugar in these muffins…and the chocolate. Yummo!
Ingredients
1 3/4 cup Gold Medal flour
2/3 cup unsweetened natural cocoa powder(I used Hershey’s)
1 1/4 cups Domino light brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp Morton salt
3/4 cups Toll House semisweet chocolate chips
1/2 cup chopped walnuts
1/2 cup Kerrygold butter(1 stick), melted and cooled
1 cup buttermilk
2 large eggs
2 tsp pure vanilla extract
Instructions
Preheat the oven to 350 degrees. Line a 12 cup muffin tin with paper/foil muffin liners. I used a 12 muffin pan and a ramekin for the excess batter.
In a pan, whisk together all the dry ingredients: the flour, cocoa powder, baking powder, baking soda and salt. Then whisk in the brown sugar. Stir in the chocolate chips and half the walnuts, reserving the remaining half for topping the muffins.
In another pan, whisk together the wet ingredients: whisk the eggs, followed by the buttermilk, melted butter and vanilla extract. Ensure the butter is well cooled, or you will curdle the eggs and the buttermilk.
Pour the wet ingredients onto the dry. Use a spatula to mix the wet with the dry, mixing just enough to ensure there is no dry flour. Do not over mix. The batter is a bit tight, don’t worry. Scoop the batter using ice cream scoops and place in the muffin tins. Sprinkle the batter with the remaining walnuts. Place in the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove, let cool in the pan for 5 -10 minutes.
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Quick Tip: If you don’t like walnuts or have a food allergy feel free to leave them out.
Thank you to Oh Taste And See for this amazing recipe.