Typically when I find myself at a coffee shop for breakfast, pastries such as double chocolate muffins do not tempt me. I usually go for the scone or the bagel or the deceivingly healthy-looking bran muffin. So I can’t explain why I was tempted to make these, but I’m happy I did—they somehow strike a nice balance between rich and chocolaty in flavor but light and airy in texture. They’re perfectly sweet to boot. Notes: I did use a “good” brand of cocoa, courtesy of cousin Jay who brought me some Dagoba cocoa powder from a trade show he recently worked at. I’m not sure if using a high-quality cocoa powder makes a difference, but I don’t want to overlook it either. Maybe if you have some good stuff on hand, use it 🙂 These are so yummy. Enjoy!
4.5 from 2 reviews
