I’m not ashamed to admit that I drool over Costco cakes and am totally into the cakes decorated with the caterpillar. How can I resist it’s smiling frosting face? Especially when it’s sitting on a big thick layer of chocolate frosting. And don’t even get me started on my deep love for giant muffins. If I had the metabolism of a 12 year old, I’d eat the entire package of them, smother them in a pound of butter (well maybe not a pound but a lot) and take a 3 hour nap. Why 3 hours? Because it’s my favorite number in the entire universe. And my absolute favorite muffins are the chocolate ones with the big chocolate chunks because adding chocolate to muffins just makes everything right in my sugar filled world. Blueberry just doesn’t feel right at the moment. It’s probably the whole fruit aspect.
And if I had a big giant package of the chocolate chunk muffins right now, I’d slather a bunch of them in raspberry butter (I’m trying to be festive with my butter), chow down and then go for some Costco samples. Seriously forget the nap, I want my samples.
Sift together 2 1/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda and 1/2 teaspoon kosher salt into a bowl. Set it aside.
In a bowl of a stand mixer with the paddle attachment, mix together 1 cup sugar, 1/2 cup packed light brown sugar, 1 cup whole milk, 1/2 cup canola oil, 1 cup sour cream, 3 large eggs and 1 1/2 teaspoons vanilla extract. Mix it on medium high speed until it’s completely combined.
Ooooh mixed ingredients.
Add in the dry ingredients slowly until it’s almost combined.
Then take a spatula and fold the ingredients together. Yes I have a spatula problem (I have probably 1 million of them, well not really) and a sugar problem and an americano from Starbucks problem.
Mix together 1 1/2 cups semi sweet chocolate chips with 1 1/2 Tablespoons all purpose flour. Coat the chocolate chips really well with flour. Be careful you don’t get it all over yourself like I did. (I don’t wear an apron. Random fact for you.)
Throw them into the batter. Mmmm chocolate chips + chocolate muffin batter = let’s stop and just eat the batter. Actually don’t really do that.
Fold the chocolate chips in with a spatula.
Scoop the batter into the muffin liners. It’s been too long since my ice cream scoop has actually touched ice cream by the way.
Bake the muffins at 325 degrees F for 20-25 minutes. (My muffins take about 25 minutes but once in a blue moon they take say 23 minutes.) Cool in the pan for 5 minutes on a cooling rack.
Then transfer the muffins to a cooling rack to cool for just a bit. Who wants to eat a cold muffin?! Not me. Warm muffins with raspberry butter are the best.
Now it’s time for raspberry butter!!!!! (a billion exclamation points are a necessity in life) I’ve made strawberry butter for my blog before so I thought, why not raspberry butter?! Chocolate + raspberry = I love this almost as much as Costco samples and caterpillar cakes. And no one objected…ok so I asked 11 squirrels in my backyard.
In a bowl, mash up 1/4 cup softened unsalted butter with a spoon.
Add in 1 Tablespoon powdered sugar. Mix mix. Why powdered sugar? Because I like sugar and it loves me.
Then add in 2 Tablespoons of raspberry jam and mix it up really well. Of course you can always change the flavor of jam….orange marmalade, apricot, strawberry, whatever floats your boat and makes you want to scarf down a million muffins.
Spread it on a warm muffin, let your eyes roll into the back of your head and then go take a nap or go for some Costco samples. Enjoy!
2 1/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup sugar
1/2 cup packed light brown sugar
1 cup whole milk
1/2 cup canola oil
1 cup sour cream
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups semi sweet chocolate chips mixed with 1 1/2 Tablespoons all purpose flour
Raspberry Butter
1/4 cup unsalted butter, softened
1 Tablespoon powdered sugar
2 Tablespoon raspberry jam
To make the muffins:
In a bowl of a stand mixer with the paddle attachment, mix together the sugar, light brown sugar, milk, canola oil, sour cream, eggs and vanilla extract.
Add in the dry ingredients slowly on low speed until almost combined.
Take a spatula and fold the ingredients together.
Mix the chocolate chips with 1 1/2 Tablespoons of all purpose flour. Add them to the batter and fold them in with a spatula.
Using an ice cream scoop, scoop the batter into each muffin liner.
Bake the muffins at 325 degrees F for 20-25 minutes. (My muffins always take 25 minutes but your oven may vary)
Cool them in the muffin pan for 5 minutes on a cooling rack. Then transfer them to a cooling rack.
To make the raspberry butter:
Mash up the butter until really soft. Add the powdered sugar and mix. Then add in the jam and mix everything up really well. Spread on the warm Double Chocolate Muffins and enjoy!
Note: Store the muffins in an airtight container to keep them fresh and moist! Don’t leave them out for even a couple of hours or you’ll end up with not so moist muffins and you’ll probably cry. I hate crying over dry muffins.
