Category: Baked Goods

Double Chocolate Muffins

Double Chocolate Muffins in a basket

I love muffins and tea and not just for breakfast. Muffins make a delicious afternoon snack and these Double Chocolate Muffins are a lovely treat with the deep cocoa flavor and chocolate chunks!

I use a standard muffin pan as I’m not a fan of huge muffins. I particularly like mini muffins, especially when there are a variety to choose from. A little of one and a little of another is always an excellent choice!

These chocolate muffins come together quickly and freeze well. When it comes to cocoa powder, I prefer to use a Dutch-processed cocoa powder, which has been treated with an alkalizing agent. This neutralizes the natural acidity in the cocoa, smoothes the chocolaty flavor, and deepens the color to a rich dark brown. Use a good quality chocolate chip or a favorite chocolate bar, about 8 ounces, cut into small chunks.

Double Chocolate Muffins in a basket

I frequently substitute white whole wheat flour for all-purpose white flour. Compared to regular whole flour, white whole wheat flour is a milder tasting and much less dense flour. To maximize the nutritional value of the flour, King Arthur recommends using 1/3 of the amount called for in the recipe.

Make up an extra batch and freeze for up to 3 months after cooling thoroughly. I like to have two or three different muffins varieties in the freezer; they thaw quickly on the counter or in the microwave using the defrost setting. These delicious chocolate muffins come in handy for a snack, unexpected company, or packed into a lunch box.

SETUP FOR DOUBLE CHOCOLATE MUFFINS

Preheat oven to 375º F.
Lightly grease a 12-cup or muffin pan or 24-cup mini muffin pan or use with paper liners.

Double Chocolate Muffins greased pan

METHOD FOR MAKING DOUBLE CHOCOLATE MUFFINS

Combine flour, sugar, cocoa powder, baking powder, and salt in a medium-size mixing bowl.

Double Chocolate Muffins dry ingredients

Beat the milk and eggs in a small mixing bowl; stir in melted butter and vanilla extract.

Double Chocolate Muffins wet ingredients

Stir egg mixture into flour mixture until well combined. Don’t over mix or the muffins will be tough. Stir in chips.

Fill each muffin cup to the rim.

Double Chocolate Muffins in muffin tins

These mini muffin tins are a little smaller and made more than 24, but didn’t completely fill the third pan. I filled the empty cups halfway with cold water to balance out the heat.

Bake in preheated oven for 25 minutes, regular-size muffins, 18 minutes for mini muffins, or until cake tester comes clean.

Let the muffins settle in the pan for 5 minutes and them remove each muffin to a cooling rack.

Store in airtight container or freeze.

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Double Chocolate Muffins

Double Chocolate Muffins in a basket

Double Chocolate Muffins made with Dutch-processed cocoa and good quality chocolate chips are great for breakfast, afternoon snack or packed in a lunch box!

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 1 dozen muffins, 2 dozen mini muffins
  • Category: Baked Goods

Ingredients

1 3/4 cups all-purppose flour
2/3 cup granulated sugar
¼ cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup milk
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 cup chocolate chips

Instructions

Preheat oven to 375º F.

Lightly grease a 12-cup or muffin pan or 24-cup mini muffin pan or use with paper liners.

Combine flour, sugar, cocoa powder, baking powder, and salt in a medium-size mixing bowl.

Stir egg mixture into flour mixture until well combined. Don’t over mix or the muffins will be tough. Stir in chips.

Fill each muffin cup to the rim.

Beat the milk and eggs in a small mixing bowl; stir in melted butter and vanilla extract.

These mini muffin tins are a little smaller and made more than 24, but didn’t completely fill the third pan. I filled the empty cups halfway with cold water to balance out the heat.

Bake in preheated oven for 25 minutes, regular-size muffins, 18 minutes for mini muffins, or until cake tester comes clean.

Let the muffins settle in the pan for 5 minutes and them remove each muffin to a cooling rack.

Store in airtight container or freeze.

1 3/4 cups all-purppose flour
2/3 cup granulated sugar
¼ cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup milk
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 cup chocolate chips

Gluten-Free Oatmeal Cookies

Gluten-Free Oatmeal Raisin Cookies

I have a few friends who either suffer from celiac disease or have a low tolerance for gluten, which led me to experiment with gluten-free flour. It was a challenge at first to learn the ins and outs of working without gluten, but I persevered. Here’s one of my recent “success stories,” Gluten-Free Oatmeal Cookies.

I made these especially for my friend Dennis, who is constantly commenting on the inferior quality and high cost of commercially made GF snacks. This is one of his favorite cookies and he requested cashews in lieu of the typical walnuts. These cookies are light, with a buttery, not too sweet flavor, and a hint of cinnamon. He stopped by on Saturday to pick them up and was delighted with the results and his goodie bag to go!

Gluten-Free Oatmeal Raisin Cookies

Gluten-Free Flour

There are a wide variety of flours to choose from and most local grocery stores carry one or two brands, usually King Arthur Flour or Bob’s Red Mill. Both have blends that you can substitute all-purpose flour cup for cup for the gluten-free flour. I used King Arthur Flour’s Measure for Measure, which doesn’t require the addition of gums. Read the ingredient label to check if either guar gum and/or zanthan gum are included. My research shows that using half guar gum and half xanthan gum provides the best results. A 1/4 teaspoon each per cup of flour is sufficient. These are readily available from vendors such as Bob’s Red Mill and amazon.com and other vendors.

Gluten-Free Oatmeal Raisin Cookies

The cookies whip up exactly like any other drop cookie. Beat the butter until fluffy in a stand mixer or with a hand beater; scrape the sides and beater. Add the sugar and salt and beat until incorporated; scrape the sides and beater. Add the eggs and beat, scraping the sides and beater as needed until incorporated. Mix in the vanilla extract, raisins, and nuts. Add the flours, oatmeal, cinnamon, baking powder, baking soda, guar gum, and xanthan gum,* and beat on low, scraping the sides of the bowl and the beater as needed, until the flour is moist. Scrape the sides and beater again and mix on medium-high until the dough is smooth, about 10 seconds.

*Omit if using a gluten-free flour that includes these gums.

Drop the cookies by the spoonful onto the lined cookie sheet, or use a cookie scoop, which makes about a 2-inch cookie, not too big and not too small. I like to use the scoop for the uniformity in size and even cooking.

Gluten-Free Oatmeal Raisin Cookies

Pop the cookie sheet into the preheated oven and bake for 15 minutes, or until the bottom of the cookie is golden brown.

Gluten-Free Oatmeal Raisin Cookies

Cool the cookies for 5 minutes and then remove to a cooling rack. Store in an airtight container or freeze.

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Gluten-Free Oatmeal Cookies

Gluten-Free Oatmeal Raisin Cookies
  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 30 cookies
  • Category: Cookies

Ingredients

2 sticks (8 ounces) unsalted butter
1 cup brown sugar
1 teaspoon kosher salt
2 large eggs
2 teaspoons vanilla extract
1 cups raisins
1/2 cup coarsely chopped walnuts, optional, such as walnuts, pecans, or cashews
1 cup gluten-free flour
3/4 cup oat flour
2 cups old-fashioned oatmeal, such Quaker Oats
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon guar gum*
1/2 teaspoon xanthan gum*

Instructions

Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper or a silpat mat.

Beat the butter until fluffy in a stand mixer or with a hand beater; scrape the sides and beater.

Add the sugar and salt and beat until incorporated; scrape the sides and beater.

Add the eggs and beat, scraping the sides and beater as needed until incorporated.

Mix in the vanilla extract, raisins, and nuts.

Add the flours, oatmeal, cinnamon, baking powder, baking soda, guar gum, and xanthan gum,* and beat on low, scraping the sides of the bowl and the beater as needed, until the flour is moist. Scrape the sides and beater again and mix on medium-high until the dough is smooth, about 10 seconds.

*Note: Omit if using a gluten-free flour that includes these gums.

Drop the cookies by the spoonful onto the lined cookie sheet, or use a cookie scoop, which makes about a 2-inch cookie, not too big and not too small. I like to use the scoop for the uniformity in size and even cooking.

Pop the cookie sheet into the preheated oven and bake for 15 minutes. The bottom of the cookie should be golden brown. The tops a darker beige.

Cool the cookies for 5 minutes and then remove to a cooling rack. Store in an airtight container or freeze.

Notes

*Note: Omit if using a gluten-free flour that includes these gums.

Keywords: cookies, gluten-free, baked goods, dessert, snack