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one lonely egg, one week of double chocolate muffins

Have you ever opened up an egg carton only to see one lonely egg? Sigh. You could fry it up, that's true. If you have a sweet tooth, a fried egg is not going to cut it. Last Sunday in Charleston, I had one egg left in the egg carton. And I was HUNGRY. I decided to make muffins... a week's worth to be exact. Double this recipe, and you will have 14. #Mathrocks. I topped the muffins with turbinado sugar and flaky sea salt for the crunch factor.

Adapted from Sally's Baking Addiction

Double Chocolate Muffins

1 cup all-purpose flour (all-purpose gluten free flour works great!)

1/2 cup packed brown sugar

1/4 cup unsweetened natural cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

Dak's Chocolate Crave seasoning, optional, to taste

3/4 cup semi-sweet chocolate chips

1/2 cup roughly chopped raw almonds

1 large egg, at room temperature

1/3 cup plus 1 tablespoon plain greek yogurt or sour cream

1 banana, mashed

1/4 cup milk (I prefer almond milk for nuttiness or whole milk for richness)

3/4 teaspoon pure vanilla extract

Turbinado sugar, optional, for topping

Flaky sea salt, optional, for topping

Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 7 muffins, so you truly only need to spray 7, if that makes your life easier.

Whisk the flour, brown sugar, cocoa powder, baking soda, salt, Dak's Chocolate Crave seasoning, chocolate chips and chopped almonds together in a large bowl. Set aside.

Whisk the egg, plain Greek yogurt or sour cream, mashed banana, milk, and vanilla extract together until combined.

Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. The batter will be thick and sticky.

Spoon the batter into the prepared muffin tin, filling them all the way to the top. Top with turbinado sugar and flaky sea salt, if you would like. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F . Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, depending on your oven. (For mini muffins, bake 13-14 total minutes at 350°F the whole time.)

Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.

Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. You may also freeze the muffins in a freezer plastic bag!



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