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Bakery Chocolate Muffins
  • 5 Tbsp water
  • 1/2 cup butter
  • 1 cup + 2 Tbsp all purpose flour (GF works too!!)
  • 2 Tbsp milk of your choice (I used 2% cows)
  • 2 medium eggs
  • 1/2 cup cane sugar (you can use maple syrup for a less sweet option)
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp unsweetened cocoa powder
  • 3 oz dark chocolate chips ( a generous handful)
  1. Preheat the oven to 400F.

  2. In a small saucepan add the water and butter. Turn the heat on to medium and let the butter melt. When the water will almost boiling, tun the heat off.

  3. Add the flour and mix quickly with a whisk to create a smooth silky paste, your roux.

  4. Transfer the roux mix in a large bowl. Add the milk and keep mixing with the whisk combining the ingredients.

  5. Add the eggs, one at the time, and keep whisking.

  6. Add the dry ingredients (baking soda, baking powder, salt, sugar, cocoa). Combine well. 

  7. Add the chocolate chips (save a dozen or so for the decoration on top). 

  8. Grease a jumbo muffin tin with some coconut oil or butter. Fill more or less half of each hole with the batter. Place few chocolate chips on top. 

  9. With a spatula make an X incision on the top of the muffin simply pressing it down. This trick will help the muffins raise properly when baking. 

  10. Bake to preheated oven to 400F for 25min. Let them cool down 5 minutes and enjoy!