Double Chocolate Chunk Muffins
I have a confession. Making anything double chocolate is better than just chocolate, right? But then, throw in the word ‘chunk’? Well, you know you’re onto a winner when a recipe calls for chunk. It’s almost like a guarantee of chunky pieces of melt-in-your-mouth something. And in this case, I promise chocolate.
Thank you for fullfilling your very promise to complete me.
Chocolate is my friend. Chocolate and I go way back. It dries my tears. It’s there for me when I fall. It’s the most loyal friend I’ve ever had. And being a woman, it’s especially there for me in ‘my time of need.’ You feeling me?
So, I woke up this morning thinking…I need a chocolate fix. But not ANY chocolate fix. I need a CHUNKY chocolate fix. Like BIG pieces of melt-in-my-mouth chocolate. Seriosuly. I did. Like Willy Wonka. And as usual, I listened to my inner Willy Wonka.
I didn’t want anything else tainting my dear friend…chocolate. I just wanted good old traditional chocolate therapy.
And to keep myself in check with avoiding an all out binge, I made muffins. Large fluffy muffins. Because remember, I’m being all serious and logical now. And these did the job. They did NOT dissapoint — delivering the promise of fullfilling my every chocolate desire!
Okay. Enough seriousness now!
Do you see those melting choclate chips? Well? DO YOU?
I rest my case your honor!
I think I saw heaven. Yes. I believe I did!
And I heard angels!
Did you know you can make your own buttermilk by mixing your milk of choice with vinegar or lemon juice?
Well, in this case, I used coconut milk mixed with 1 tablespoon of vinegar. BUT! You can use normal buttermilk if you wish! Or make your own with almond milk, normal cows milk, etc…
PLEASE note: these muffins turned out so beautifully moist with the addition of the coconut milk! I LOVE coconut milk!
- 1 cup (250ml) Lite Coconut Milk
- 1 tablespoon (20ml) white vinegar
- 1½ cups (170g) Organic Spelt Flour (or plain/all purpose flour(s))
- ½ cup (60g) unsweetened cocoa powder
- 1 cup Natural Sweetener or sugar of choice
- 80g Lindt 70% Dark Chocolate, roughly chopped
- ⅓ cup (80g) light butter/coconut oil, melted
- 1 teaspoon (5ml) vanilla extract
- 1 egg
- Preheat oven to 200c | 390F (180C | 360F Fan Forced)
- Line a muffin tray (12 holes) with muffin paper cases. Alternatively, spray tray with cooking oil spray and wipe over with a paper towel – and set aside
- Combine coconut milk and vinegar in a jug, mix well, and set aside to allow to sour (alternatively, replace with buttermilk)
- Whisk flour, cocoa and sweetener/sugar in a large bowl. Fold in half the chocolate chunks.
- In a separate smaller bowl, whisk melted butter/coconut oil, vanilla and egg. Add the coconut milk and whisk again until combined.
- Pour liquid mixture into the flour mix, and stir until just combined (be careful not to over mix/over beat.)
- Spoon 2 tablespoons batter per muffin into prepared liners. Top with remaining chocolate.
- Bake for 20 – 25 minutes, or until a toothpick inserted into the centres comes out clean
- Allow to cool for 5 minutes before transferring onto a wire rack.
- Makes 12 muffins
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