Double Chocolate Muffins

These double chocolate muffins offer a delightful, sattvic take on a decadent treat, with a fudgy center that oozes with chocolatey goodness.

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Course: Breakfast

Cuisine: American

Keyword: muffin

Servings: serving

Equipment

Muffin tin

Bowl

Whisk

Ingredients

For the Muffin Batter:

1 1/2 cups spelt flour or whole wheat pastry flour
1/2 cup raw cacao powder
1 tsp baking powder
1/2 tsp Himalayan pink salt
1/3 cup ghee melted
1/2 cup coconut sugar
1/2 cup pure maple syrup
2 large organic eggs
2 tsp pure vanilla extract
1/2 cup homemade sattvic yogurt or plant-based yogurt
3/4 cup milk dairy or plant-based
1 cup dark chocolate chunks preferably 70% cacao, naturally sweetened

For the Fudgy Filling:

1/2 cup dark chocolate chunks
1/4 cup ghee
2 tbsp pure maple syrup

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, cacao powder, baking powder, and salt.
In a separate bowl, mix together the melted ghee, coconut sugar, and maple syrup until well combined. Beat in the eggs, one at a time, then stir in the vanilla extract and yogurt.
Gradually mix the dry ingredients into the wet mixture, alternating with the milk, until just combined. Fold in the chocolate chunks.

Prepare the Fudgy Filling:

Melt the chocolate chunks with ghee and maple syrup in a double boiler or microwave, stirring until smooth.
Fill each muffin cup about one-third full with batter, add a spoonful of the fudgy filling, then cover with more batter until cups are three-quarters full.
Bake for 20-25 minutes, or until the muffins are set and a toothpick inserted into the edge comes out with a few moist crumbs.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a cooling rack.

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06/10/2024 10:45 am GMT