Double Chocolate Muffins
Recipe GLPR1894fa050742f2
Rich and indulgent double chocolate muffins made with bittersweet chocolate chunks and cocoa-infused whipped cream folded into a light, airy egg batter. These muffins feature a moist crumb and a decadent chocolate flavor perfect for breakfast or brunch.
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Ingredients
2 tsp baking powder
4 oz bittersweet chocolate
1/3 cup unsweetened cocoa powder
3 large eggs
1 2/3 cups all-purpose flour
1 cup heavy cream
2/3 cup sugar
1 tsp vanilla extract
Directions
Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper muffin liners.
Chop the bittersweet chocolate into small pieces, reserving about 2 tablespoons for topping. Set aside.
In a large mixing bowl, combine the eggs, sugar, and vanilla extract. Whisk together until the mixture becomes pale yellow, thick, and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Sift the cocoa powder over the whipped cream and fold gently until fully combined and no streaks remain.
Fold the cocoa-whipped cream mixture into the egg mixture until just combined.
In a small bowl, mix together the baking powder and flour. Gently fold this dry mixture into the egg and cream mixture until just combined. Fold in the chocolate pieces, reserving the 2 tablespoons of chocolate for topping.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate pieces on top of each muffin.
Bake for approximately 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs.
Remove from the oven and allow the muffins to cool briefly in the pan. Transfer to a wire rack to cool slightly before serving.
