Double chocolate muffins
Preparation : 15min
Total cooking time : 35min
Servings : 12
- ¼ cup (60 ml) + ½ cup (125 ml) dark chocolate chips, divided
- ¼ cup (60 ml) + ½ cup (125 ml) unsalted butter, divided
- 1 cup (250 ml) cane sugar
- Pinch of salt
- 4 eggs, at room temperature
- ¼ cup (60 ml) whole milk (3.25%)
- 1 tsp. (5 ml) vanilla extract
- 1 ¼ cups (310 ml) Première Moisson unbleached white all-purpose flour
- ¼ cup (60 ml) cocoa powder
- ½ tbsp. (7.5 ml) cornstarch
- 1 tsp. (5 ml) baking powder
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- In top container of a double boiler over medium-low heat (so that water simmers: it must not boil), melt ¼ cup (60 ml) each chocolate chips and butter.
- Remove mixture from heat and whisk in sugar and salt.
- Whisk in eggs, milk and vanilla until smooth.
- In a medium bowl, sift flour, cocoa powder, baking soda, baking powder and salt. Using an electric mixer on low speed, gradually add sifted dry ingredients to chocolate mixture.
- Put ½ cup (125 ml) butter in a microwave-safe bowl and melt butter in the microwave on high. Using a spatula, carefully fold melted butter into batter, then fold in remaining ½ cup (125 ml) chocolate chips.
- Divide batter evenly between muffin cups. Bake muffins in centre of oven until light golden brown on top, and a toothpick inserted into the middle of one of the centre muffins comes out clean, about 20 minutes.
- Remove the muffins from the oven and let stand in the pan for about 5 minutes.
- Remove the muffins from the pan and let them cool on a rack.