Chocolate Dipped Chocolate Muffins… need I say anything more? I really love a good muffin. The big, chocolate, chocolate chip ones from Costco have been my favorite for a looong time. In high school I would grab half a muffin for breakfast as I was running out the door. Now looking back, I wouldn’t deem that to be a very great breakfast, because I was usually hungry again an hour later. Probably could’ve used some protein with my muffin, but I really really loved those muffins, so those were my breakfast.
I say all that, because this past weekend, I wanted to try an experiment and make chocolate pancake muffins, essentially all I did was whip up some pancake batter, added some cocoa powder and chocolate chips and threw them into muffin tins. (Okay, okay, I scooped them, but you get the idea.) Then I thought I’d spice things up a little more and I decided to dip the muffins in melted chocolate. That my friends, was a genius idea. In seconds they went from chocolate pancake muffins to Chocolate Dipped Chocolate Muffins, which sounds way more exciting! Aaand they are so dang good, plus they’re an absolute breeze to throw together, which I looove.
I mean, they’re essentially pancake batter, mixed together and thrown into muffin tins, so I mean, they can be eaten for breakfast too, right? I mean if we are going off the philosophy I lived off in high school, we can 100%, eat these for breakfast! They originated as pancakes after all!
These Chocolate Dipped Chocolate Muffins are a new favorite around my house too. I made a full batch the other day, and they were gone in a day!
What really puts these muffins over the top is the chocolate topping. It’s not just melted chocolate; by combining it with half and half, the topping sets, but remains soft, so you get a moist chocolate muffin, with a smooth chocolate glaze on the top, just a little extra chocolate magic to take these muffins to the next level!
How to make Chocolate Dipped Chocolate Muffins
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- Preheat the oven to 350° Fahrenheit.
- In a mixing bowl combine the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl combine the milk and vinegar, then add in the egg, oil, and vanilla extract. Whisk together until well mixed.
- Combine the wet and dry ingredients. Whisk together until the batter is fairly smooth. Add in one cup of chocolate chips.
- Grease the muffin tins with butter, use a 1/4 cup measuring cup to spoon the batter into the muffin tins. You’ll have about 11 muffins.
- Bake for 16 minutes, or until a toothpick can be inserted in the middle and comes out clean.
- Remove the muffins from the oven, and let cool 10 minutes. Then take a knife and go around the edge of the muffins, to loosen them from the tins. Carefully remove the muffins from the tin and place on a cooling rack to cool. Let cool completely before dipping into the chocolate topping.
- In a microwave safe bowl, combine the remaining one cup of chocolate chip and 3 tablespoons of half and half. Microwave for 45 seconds. Stir until the chocolate is smooth and completely melted.
- Once the muffins are completely cooled dip the top of the muffin into the melted chocolate, then pull it straight up, tip to the slide to catch the drip. Place on the cooling rack to let the top set. Once set, enjoy the deliciousness.
Chocolate Dipped Chocolate Muffins
Equipment
- 12 Cup Muffin Tin
Ingredients
For the Muffins
- 1 Cup Flour
- 1/4 Cup Sugar
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1/4 Cup Cocoa Powder
- 1 Egg
- 2 Tbsps Oil
- 1 Cup Milk
- 1 Tbsp Vinegar
- 1 tsp Vanilla Extract
- 1 Cup Chocolate Chips
- 2 Tbsps Butter to grease the muffin tins
For the Chocolate Glaze
- 3 Tbsps Half and Half
- 1 Cup Chocolate Chips
Instructions
- Preheat the oven to 350° Fahrenheit.
- In a mixing bowl combine the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl combine the milk and vinegar, then add in the egg, oil, and vanilla extract. Whisk together until well mixed.
- Combine the wet and dry ingredients. Whisk together until the batter is fairly smooth. Add in one cup of chocolate chips.
- Grease the muffin tins with butter, use a 1/4 cup measuring cup to spoon the batter into the muffin tins. You'll have about 11 muffins.
- Bake for 16 minutes, or until a toothpick can be inserted in the middle and comes out clean.
- Remove the muffins from the oven, and let cool 10 minutes. Then take a knife and go around the edge of the muffins, to loosen them from the tins. Carefully remove the muffins from the tin and place on a cooling rack to cool. Let cool completely before dipping into the chocolate topping.
- In a microwave safe bowl, combine the remaining one cup of chocolate chips and 3 tablespoons of half and half. Microwave for 45 seconds. Stir until the chocolate is smooth and completely melted.
- Once the muffins are completely cooled dip the top of the muffin into the melted chocolate, then pull it straight up, tip to the slide to catch the drip. Place on the cooling rack to let the top set. Once set, enjoy the deliciousness.