Hi Lil’Luna readers!! I’m Gina from Kleinworth & Co. where I share favorite family recipes, crafts with the kids & occasional photography tips & tricks.
I’m beyond thrilled to be here today. I adore this beautiful space Kristyn has created here & I feel honored to be able to share a family favorite here. You see – I have a love for those giant double chocolate chip muffins you see in the market. Every time we shop I see them & use every ounce of willpower to not pick them up. I keep telling myself that I will make my own & then I never seem to get around to it. Well – this past week I finally made them & I am oh so happy I did. I definitely went a little overboard with the chocolate but it certainly made them exactly what I had been hoping for. Besides- can you ever really have too much chocolate??
If you are a choc-o-holic…these are the muffins for you.
They definitely took care of my craving for chocolate muffins.
The back story here is, for nearly a year I have been on a “no processed food for breakfast” for the family. This basically means that if it comes in a box or is ready to eat- they have not had it for breakfast. I have made them some sort of baked bread, muffin or donut to go with their fruit & milk in the mornings & I’m loving that we have cut out preservatives for at least one meal of the day. Often times they get a lot of banana bread just because I’m tight on time & usually have bananas on the counter that are well beyond their prime. The kids are okay with that as I usually add in a little surprise like a new nut or dates to the bread to change things up a little. I do really try to keep things on the healthier side for the weekdays. I do my green smoothies all week long & so by the time the weekend comes- I’m ready for something like these muffins to put a little extra sparkle in my day. They are a hit.
- 4 cups all-purpose flour
- 1-1/3 cup dutch process cocoa powder
- 1 cup granulated sugar
- 4 tsp baking soda
- 1 tsp salt
- 1 cup semi-sweet chocolate chips + more for sprinkling on top
- ½ cup dark chocolate chunks
- 2-2/3 cup milk
- ⅔ cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- ⅓ cup chocolate jimmies
- Preheat oven to 400 degrees
- Prepare 32 muffin tins with paper wrappers or cooking spray.
- In large bowl - combine all dry ingredients except chocolate jimmies
- In separate bowl- combine liquid ingredients & whisk until incorporated & egg yolks are broken.
- Fold into dry ingredients - don't over mix but make sure you don't have any dry spots.
- Spoon batter into prepared tins about ¾ of the way full.
- Sprinkle on additional chocolate chips & chocolate jimmies.
- Bake 20-23 minutes or until toothpick test is clean.
- Cool in tins about 10 minutes before moving to wire rack to continue cooling completely.
- Store in airtight container at room temperature.
I’m telling you- these are the perfect little something to have with your morning coffee or tea. They certainly perk up my weekends & the family has already asked that I make these on a fairly regular basis. It always makes me happy when I make something they want again & again.
You know you want some!
Want more muffin recipes?
Dulce de Leche Pumpkin Muffins
Thank you so much Kristyn for having me today. It’s been such a pleasure.
You can connect with Gina via Blog, Twitter, Google+, Instagram & Pinterest
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Oh my heavens – these look delicious!! Chocolate Muffins are my favorite!
Thank you for the delicious recipe, Gina!
Be sure to go to Kleinworth & Co. for more delicious recipes from Gina.
For more great muffins be sure to check out:
Glazed Lemon Poppy Seed Muffins
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ENJOY!
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Gina Kleinworth
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All I can say is, “oh my gosh!” Pinned!
Thank you Jamie- I hope you make some
Wow Gina- a year of baked goods for breakfast? SO impressed. That’s a big undertaking. These look great!
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Thank you Mique – my banana bread recipe (which I make the most) only takes about 5 minutes to throw together & 30 min to bake- if I make 2 batches at a time- it will last them nearly all week. Works out great with minimal work 🙂 (which is key, right?)
These look divine! Its my birthday on Sunday so I think I’ll have to make some of these for myself 😀
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Did you end up making these Tash? Happy Birthday to you – hope it was great!
I love anything Gina makes… Looks GREAT!
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Oh Desiree- I adore you!!! Thank you.
So incredibly thrilled to be here today- can’t even tell you!!! Thank you Kristyn!!
SOO happy you’re here. These Chocolate Muffins look GRAND!!!
These look so beautiful and delicious! Can’t wait to try them!
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Thank you Alicia – I sure hope you do
These look so delicious! I am making these tonight, hiding them from the kids, and eating ALL of them!
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How did they turn out Tammi? I often think about hiding things like this- hard to share 🙂
Oh I made them alright. They are AMAZING!! They are moist, chocolatey, decadent, and rich. I sent you an email regarding them (with photo 🙂 ) Look forward to hearing from you. Tammi
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Gorgeous & pinned! They’re so dark and rich looking – lovely!
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Thank you Averie- definitely the perfect weekend morning treat.
Is the sugar quantity correct? 4 cups flour, 1 1/3 cups cocoa, and only 1 cup of sugar?
Yes Kim- that is correct. The muffin itself isn’t too sweet – the sweetness comes from all the added chocolate bits. It’s the perfect blend & keeps them from being overly rich. (less like a cupcake) This recipe also makes quite a large batch – you can cut the recipe in half too.
Love, love, love these muffins!! I’m a chocoholic!! These are amazing!! Thanks for the recipe!!
These are definitely for you Crystal!!
These look amazing! Yum!
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Thank you so much Jamielyn- yum indeed. 🙂
Yummy!!
I can smell the chocolate from here…
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Thank you- they really are a chocolate lovers dream.
I love the idea of cutting processed foods out of breakfast. We eat cereal way too often – I need to follow your example! Starting with these muffins!!
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These look Ahhhh-mazing! Do you have to use “dutch process” cocoa?
I was so excited and made these last night. After letting them cool, I placed them in a Tupperware for the evening and they are completely dry this morning. Any advice?
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Hi! Thanks for sharing this recipe. I was looking for a chocolate muffin which uses oil, not butter (since muffins with butter tends to harden once refrigerated, and I wanted a soft muffin even after refrigeration), and thought I’d give this a try upon seeing it. It definitely wasn’t as ‘sweet’ as I wished it to be, probably because I used couverture chocolate for the ‘chunks’ and was expecting a really sweet type of muffin (almost like a cupcake but without the frosting), but I think I’d definitely recommend this recipe to those who are looking after a chocolaty breakfast meal.
P.S. I halved the portions and yielded 12 muffins.
I made these today and only cooked them for 20 minutes. They were completely dry when they came out. I baked the 2nd half of the batch for only 17 minutes and they were much better. I wish I had thought to check the first batch as my gut told me that 20 minutes at 400 was way to long.
I’m glad the 2nd batch came out! It’s so hard to know, when all ovens are different and times may vary. Hope you enjoyed them!! Thanks for letting me know!