Yield: Yields about 20 medium muffins.
These deeply chocolate muffins benefit from a good chocolate; I use Callebaut.
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Made these recently from a Fine Cooking breakfast magazine, and they were so delicious I decided to bake them for Easter Sunday (what a happy coincidence they are also featured in the 2018 Easter Guide!). I added 1 cup medium-finely chopped pecans to add some protein. The first batch yielded 30 muffins, and the second 36 medium ones (the recipe says 20 medium). If refrigerating overnight, let the muffin mixture warm up at room temperature for at least an hour or more so it's easier to scoop. Baked for 25 minutes in 3 non-stick pans, rotating the pans after 15 minutes. These are perfectly moist and richly delectable - a perfect treat for adults and teens (the caffeine is probably too much for little kids) - and great to serve to company.
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