I don’t know about you, but I love me a good muffin.
I remember growing up and looking forward to the weekend when I could get a GIANT double chocolate muffin for breakfast from the local bagel shop. They had great bagels, but they were infamous for their huge muffins - seriously, these muffins are almost as big as your head. They had cinnamon swirl, blueberry crumble, lemon poppy … but you already know which one was my favorite.
I wanted to recreate my favorite muffin, and by gosh I think I’ve got it. This recipe is super simple to make, and the muffins are mind blowing. I literally remember when I first made them and tasted the first batch - I ate the muffin over the sink and literally yelled, “OH MY GOD”.
Super fluffy and moist on the inside, filled with dark chocolate chunks from Alter Eco and chopped walnuts, these muffins are a clear winner. Not only that, but the top gets all crispy and crunchy just like a classic coffee shop muffin should.
Have I won you over yet? Good. Let’s bake!
Preheat your oven to 350F. Line a muffin pan with cupcake liners- the recipe makes about 10 muffins. In a large bowl, whisk together the flour, baking soda, baking powder, and salt and set aside. In another bowl, mix together the oil, sugar, and water. Add the wet mixture to the dry, folding in your chopped chocolate and chopped walnuts as well. Fill your muffin liners full to the top - you want to have a nice muffin top! Bake the muffins for 20-25 minutes, checking them with a toothpick: if the toothpick comes out clean, your muffins are good to go! Allow them to cool and enjoy.
The darkest of dark chocolates - and also my favorite to bake with! Adds the best melted chocolate chunks to the fluffy cake of this muffin.
Allow the muffins to cool before digging in - trust me, a burnt tongue is no fun.
What I love about these muffins is that they have a crunchy muffin top - just the way a true coffee shop muffin should!