I'm back!! I finally finished my Sophomore year of college at UW!! No words can express the relief I have after that school year. Let's just say I'm glad that it's over. ha. Now I have 2 weeks to bake up a storm before I start Summer classes. So, here goes, Treat Number One: Double Chocolate Muffins.
I'd like to think of muffins as "naked cupcakes". Isn't that what they really are? Same texture of a cupcake but lacks its outfit of a yummy buttercream and accessories like sprinkles. Call them streakers or nudist, muffins are fantastic. ha. Not to mention, they are a good excuse to eat a "cupcake" for breakfast!
One of my favorite muffins of all time is a Double Chocolate Muffin, specifically, Costco's Double Chocolate Muffins. Beyond delish! They are moist, have a great flavor and full of chocolate chunks. A Chocoholic's dream? I think so. I can't imagine anyone who hasn't tried this muffin. If you haven't, well what are you waiting for? Go to your local Costco, buy a dozen muffins and sink your teeth into a bite heaven!
It's been months since I had their muffins that I had to try and make them somehow, someway. Thus, I found this recipe from scratch that had the same look as the ones from Costco. How did they come out? Here it goes!
-I used a scale when measuring out the ingredients and forgot to measure out the ingredients to make the recipe easier for you all. Sorry!!
-I used a regular cupcake pan, filled each cupcake liner with 1/4 cup of the batter and they cooked in about 15 minutes
Taste: Has a slight bitterness chocolate flavor from the cocoa powder with semi-sweet chocolate running through out. Not the same exact taste as the one from Costco.
Texture: Not the same as the Costco muffin yet again. Actually, the muffin itself was pretty tough than what I'm used to. Wasn't light and fluffy at all and was running on the dry side which shocked me because it used oil! Back to square one to perfect a Costco Muffin.
Double Chocolate Muffins (makes 12)
Recipe from A Pot of Tea and a Biscuit
200gr plain flour
100gr caster sugar
50gr cocoa powder
1tsp cinnamon (I omitted)
1tbsp baking powder
125gr dark chocolate, chopped (I used semi-sweet)
100ml vegetable oil
Preheat oven to 200C. (400 degrees F)
In a large bowl mix the flour, sugar, cocoa powder, cinnamon, baking powder and dark chocolate.
In a separte bowl whisk the eggs. Add the oil and stir well until combined. Add the milk and mix in again. Now pour the wet ingredients into the dry with a fork or wooden spoon until just combined. You don't want to overwork it.
Divide the dough between a 12 hole muffin tray, lined with paper muffin cases and bake for 20 minutes.