Double Chocolate Muffins stuffed with cookie butter
Muffin base adapted from King Arthur
1 3/4 cups flour
2/3 cup dutch-process cocoa
1 1/4 cups light brown sugar
1 ts baking powder
1 ts espresso powder (or half a pack of single Starbuck Via)
1 ts baking soda
3/4 ts salt
1 cup whole milk or half & half
2 ts pure vanilla extract
2 ts apple cider vinegar
1/2 cup unsalted butter, melted and cooled
½ cup semisweet choco chips
½ - ¾ cup of cookie butter (+/-)
Preheat the oven to 400°F. Line a large muffin pan with paper or silicone muffin cups, and grease the cups.
In a large mixing bowl, whisk cocoa, flour, sugar, baking powder, espresso powder, baking soda, and salt. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; then add in the chocolate chips. No need to beat these muffins, just make sure everything is well combined. Lumps are good!
Scoop half the batter into the prepared muffin tin. Next using 2 spoons or a very small cookie scoop, place a medium-large dollup of cookie butter on top of the batter and in the middle. Fill the cups with remaining batter, making sure to get the sides with batter. Do not push down!
Because of the vinegar added in the mix, baking times will vary greatly.
I suggest baking for 9 minutes, rotating pans, then baking for another 6-7 mins.
My muffins were done at the 15 minute mark. So keep this in mind when you’re baking.
You can always see if they’re done with a cake tester inserted in the SIDE of the muffin comes out clean.
And the tops of the muffins will be firm.
Should make about 12 regular muffins. You can make jumbo size muffin tins, just watch the baking times.