Serves 8
30 min
Salted Double Chocolate Muffins
Recipe GLPR7a6d71dbcd5130
Rich, fudgy chocolate muffins made with cocoa powder and chocolate chips, topped with a silky chocolate glaze and finished with a sprinkle of coarse sea salt. The salt enhances the chocolate flavor for a sophisticated morning treat.
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Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
pinch pinch of salt
2 tablespoons unsweetened cocoa powder
½ cup granulated sugar or powdered sugar
½ cup milk
3½ tablespoons vegetable oil
1 large egg
2 tablespoons strong brewed coffee, cooled
½ teaspoon vanilla extract
½ cup semi-sweet chocolate chips
3-5 additional chocolate chips for topping each muffin
½ cup powdered sugar for glaze
1 tablespoon unsweetened cocoa powder for glaze
1-2 tablespoons milk for glaze
coarse sea salt for finishing
Directions
Preheat your oven to 400°F. Line a muffin tin with paper liners or grease the cups with cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, pinch of salt, 2 tablespoons of cocoa powder, and the sugar until well combined.
In a separate bowl, whisk together the milk, vegetable oil, egg, cooled coffee, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just barely combined—the batter should appear slightly lumpy. Do not overmix.
Fold in the ½ cup of chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about ¾ full. Place 3–5 chocolate chips on top of each muffin.
Bake for 15 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out with only a few moist crumbs. Do not overbake.
Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
While the muffins cool, prepare the glaze by whisking together the powdered sugar, 1 tablespoon of cocoa powder, and 1 tablespoon of milk in a small bowl. Add additional milk one teaspoon at a time, stirring until you reach a thick but pourable consistency—the glaze should be thick enough to cling to the muffin without running off.
Once the muffins are completely cooled, drizzle each one with the chocolate glaze and immediately sprinkle with a small pinch of coarse sea salt to finish.
Serve the muffins at room temperature with a cold glass of milk.
