Double Chocolate Muffins

Here are two versions of double chocolate muffin recipes. The first is a little softer with butter. When I made a chocolate batter, I normally use cocoa powder. In the first recipe, cocoa is replaced by the melted chocolate and the result is very good!

Servings: 10 to 12 muffins

Ingredients:

• 1/4 cup (50 g) butter or 100 ml vegetable oil
• 1/2 cup dark chocolate or cocoa powder
• 1/3 cup sugar
• 2 eggs
• 100 ml of milk
• 1 teaspoon vanilla extract
• 1 1/2 cups (200 g) unbleached flour
• 1 pinch of salt
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1/2 cup chocolate chips (and a little more for garnish)
• A little grated coconut without sugar for garnish (optional)

Directions version 1 (with butter and dark chocolate)

1. Leave the butter soften at room temperature. Melt the chocolate in a bain-marie or in the microwave (be careful not to overcook, less than 1 minute is sufficient).
2. In a bowl, beat the butter with the sugar until the mixture whitens. Beat in eggs, vanilla extract, warmed milk (a few seconds in the microwave) and melted chocolate.
3. Preheat oven to 350 F (180 C).
4. In another bowl, mix the flour with salt, baking powder and cinnamon. Embed this mix to the chocolate mixture. Add the chocolate chips.
5. Pour the batter into the muffin pan. Bake 20 to 25 minutes.

Version 2 (with oil and cocoa)

1. Preheat oven to 350 F (180 C).
2. In a bowl, combine flour, cocoa, salt, baking powder, sugar and cinnamon.
3. In another bowl, lightly beat eggs with a whisk and stir in milk, oil and vanilla extract.
4. In center of dry ingredients pour in the liquid ingredients. Stir lightly until  smooth.
5. Pour the batter into the muffin pan. Bake 20 to 25 minutes.

[box] Tip: I now use silicone muffin trays instead of paper boxes. They go in the dishwasher and easily unmold.[/box]