Yesterday, I managed to not go anywhere near my kitchen. Unless you want to count making popcorn late last night. That hardly ever happens, but is enjoyable when it does. However, the flip side is that I start itching to get back in there to bake or cook. As this is a holiday weekend and a lazy Monday, I spent a bit of time in the kitchen this afternoon. Starting with these muffins, ending with a roasted chicken and a few things in between. I love afternoons like that
These muffins have become my go to and never fail muffins over the years. I think the very first time I made them was for my daughters 1st birthday party. Well, she is 13 now, so that wasn't yesterday. They are moist and chocolaty and just plain ol' delicious. Sometimes I add nuts and sometimes I don't. Today I went half way in between and just put some chopped up walnuts on the top. It adds a nice bit of flavour and texture. So, you can choose to do it as you like. If you are looking for something chocolate today, why not give these a whirl.
Walnut Topped Double Chocolate Muffins
Makes 12 Muffins
5 Oz/125 grams of dark semi sweet chocolate
1/2 Cup/90 grams of semi sweet chocolate chips
1 Cup/125 grams of flour
1 Teaspoon of baking powder
1/2 Teaspoon of baking soda
1/2 Teaspoon of salt
1 Cup/200 grams of brown sugar
1/2 Cup/115 of butter
2/3 Cup/150 ml of milk
1 Teaspoon of vanilla
1/4 Cup of walnuts, roughly chopped
Preheat oven to 350 degrees F and line or grease 12 muffin tins. Set aside.
In a stainless steel bowl set over a simmering pot of water, melt the semi sweet chocolate. Remove from heat and leave to cool.
In a medium bowl, combine the flour, baking powder, baking soda and salt. In a separate bowl, whisk the vanilla into the milk.
In a medium mixing bowl, mix on high speed the butter and the brown sugar. Add in eggs one at a time until combined well. Mix in the chocolate. In three additions add the flour and milk. Starting and ending with the flour. Stir in chocolate chips. Pour batter into prepared muffin tins and top with chopped walnuts. Bake for about 15-18 minutes. Remove from oven and cool on a wire rack for about 5 minute and then remove from the tins. Muffins will keep up to 3-4 days in an airtight container.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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