It’s 10:36 am. The only evidence of the Double Chocolate Muffins I set on the kitchen counter here at Lake Champlain Chocolates when I got to work this morning are crumbs. I think they were a hit.
1/2 c brown sugar
1/2 c sugar
2 large eggs
1 c milk
1/2 c olive oil
2 tsp pure vanilla extract
1 3/4 c flour (shout out to King Arthur’s Unbleached All-Purpose Flour!)
1/2 c Lake Champlain Chocolates Unsweetened Organic Fair Trade Cocoa Powder
2 tsp baking powder
1/2 tsp salt
3/4 c Lake Champlain Chocolates 54% Dark Chocolate Chips
1/2 c sugar
2 tbsp flour
2 tbsp cocoa
2 tbsp olive oil
1/4 c Lake Champlain Chocolates 54% Dark Chocolate Chips
Preheat oven to 375º with rack in center. Line or generously grease muffin tins.
In a medium bowl, blend sugars, eggs, milk, olive oil and vanilla on medium speed until well-combined.
Add flour, cocoa, baking powder and salt. Mix by hand until well-moistened and smooth.
Gently fold in 3/4 c chocolate chips.
Meanwhile, make the crumb topping: Mix 1/2 c sugar, 2 tbsp flour, 2 tbsp cocoa, 2 tbsp olive oil in a small bowl with a fork until mixture resembles a course meal. Gently fold in remaining chocolate chips.
Fill lined or greased muffin tins with batter and sprinkle with crumb topping. Bake 20-25 minutes, rotating pan halfway through cooking time. Makes 12 muffins.