What do you make for your mom for Mother’s Day brunch when your mom is the biggest chocoholic of all time?
Answer: Enormous chocolate-chocolate chunk muffins. Obviously.
I inherited many things from my mama: a big head of curly hair, a love of crossword puzzles, and a healthy appreciation for some serious trashy reality TV. But maybe the biggest thing I got from my mama? Her major chocolate sweet tooth. (Well, my dad has a giant sweet tooth too, so I was kinda done for at birth on that one, but work with me here.) My mom takes a love of chocolate to the extreme – she has no interest in any desserts that DON’T have chocolate. If there’s chocolate anything on the menu, she’s going to be all about it. Which I love, because I know exactly how to make her happy for virtual Mother’s Day brunch!
Normally, double-chocolate isn’t usually my go-to order for bakery breakfast muffins. When it comes down to a big ol’ breakfast treat, I always tend more towards a pumpkin muffin or a bran muffin (I’m weird, I know). But when you want chocolate for breakfast, nothing satisfies like a tender-on-the-inside, crunchy-topped, chocolate-loaded double-chocolate muffin. And that’s exactly what this is. These bakery-style double chocolate muffins are the best I’ve had – they’re so chocolate-y without being at all cloyingly sweet, and they’re just begging to be split open and spread with some peanut butter or strawberry jam. And do I need to tell you that eating them warm out of the oven is a near out-of-body experience? Of course I don’t. You already know that.
These decadent double-chocolate muffins are the perfect way to wake up the most important woman in your life next Sunday. Don’t forget the mimosas, a big pot of coffee, and some trashy mags (or the Sunday newspaper, if your mom is into that kinda thing). It’s a treat deserving of all the wonderful, selfless, freakin’ incredible mamas out there, so do it up!
- ¾ stick (6 tbsp.) unsalted butter
- 4 ounces bittersweet chocolate, coarsely chopped, divided
- 2 cups all-purpose flour, spooned into the measuring cup and leveled with a knife
- 2/3 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 ¼ cups buttermilk
- 1 large egg
- 1 tsp. vanilla
- Preheat your oven to 375°F. Place paper cups inside a 12-muffin regular muffin pan. Place the muffin pan on a baking sheet in case of drips and set aside.
- In a small microwave-safe bowl, microwave the butter and half of the chopped chocolate until melted, working in 15 or 20-second intervals. Once melted, stir to combine and set aside to cool a bit.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt with a whisk. In a large measuring cup, combine the buttermilk, egg, and vanilla with the same whisk. Pour the liquid mixture and the cooled chocolate-butter mixture over the dry ingredients and very gently and quickly stir until just combined. Do NOT over-mix; the batter should be extremely light, almost mousse-like. Very gently stir in the remaining chopped chocolate until just combined.
- Divide the mixture evenly into the 12 muffin cups – each cup should be pretty full! (These are big muffins, after all). Bake for about 18-20 minutes, or until a tester inserted into the center of the center muffin comes out clean. Cool for about 5 minutes before removing the muffins. Enjoy warm!
Looking for more Mother’s Day brunch ideas? I have loads!
White Chocolate Strawberry Cream Scones
Bacon, Onion, and Ricotta Frittata
Carrot Cake Pancakes with Whipped Cream Cheese Topping
These look so delicious! Maybe I can convince my super healthy mumzie to indulge. She shares our love for chocolate!!
Uh, Mother’s Day is for indulgence and indulgence only!! No vegetables allowed!! I’m sure she would love them 😀