Double Chocolate Muffins with Melted Chocolate and Hot Water
These moist chocolate muffins feature a rich double chocolate flavor from both bittersweet chocolate and cocoa elements. The recipe uses a unique technique of melting chocolate with butter and incorporating hot water to create an exceptionally tender crumb. Perfect for breakfast, dessert, or an afternoon treat, these muffins strike a balance between indulgence and portion control. The combination of melted chocolate and hot water creates a fudgy texture that sets these apart from typical chocolate muffins.
Ingredients
- nonstick cooking spray
- 1 ¼ cups all-purpose flouralmond flour1:1gluten-freeketogluten-free
use blanched almond flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ⅛ tsp salt
- 2 large eggs, beaten
- 9 tbsp sugar
- 1 tsp vanilla extract
- 2 ½ oz bittersweet chocolate
- 3 tbsp unsalted butter
- 1 cup hot water, almost boiling
- 1 ½ tbsp powdered sugar
Instructions
- 1
Preheat oven to 350°F
- 2
Prepare muffin tin by lining with cupcake liners or spraying with cooking spray
- 3
Sift together flour, baking soda, baking powder, and salt in a large mixing bowl and set aside
- 4
Beat sugar, eggs, and vanilla until mixed and slightly fluffy using stand mixer or electric hand mixer
- 5
Melt butter and chocolate together in double boiler over low heat, stirring constantly
- 6
Set mixer to low and slowly pour melted chocolate mixture into wet ingredients
- 7
Alternately add flour mixture and hot water, mixing until just combined after each addition
- 8
Fill prepared muffin cups approximately two-thirds full
- 9
Bake for approximately 15 minutes or until toothpick inserted in center comes out clean
- 10
Remove from oven and place on cooling rack
- 11
Dust with powdered sugar when fully cooled
Tips
Use a double boiler to melt chocolate gently and prevent burning or seizing
Don't overmix the batter once flour is added to keep muffins tender
Check doneness with a toothpick as oven temperatures vary
Good to Know
Store covered at room temperature for 2-3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature, optionally warmed for 10-15 seconds in microwave
Common Mistakes
Don't overheat chocolate to avoid seizing and grittiness
Avoid overmixing batter to prevent tough, dense muffins
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular cocoa powder instead of melted chocolate?
The melted chocolate provides richness and texture that cocoa powder alone cannot replicate. For best results, stick with the bittersweet chocolate as specified.
What if I don't have a double boiler?
Create a makeshift double boiler by placing a heatproof bowl over a pot of simmering water. Ensure the bottom of the bowl doesn't touch the water.
How long do these muffins keep fresh?
These muffins stay fresh for 2-3 days at room temperature when stored in an airtight container, or up to 1 week refrigerated.