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Double Choco-Bacon Muffins
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Double Choco-Bacon Muffins
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Sweet and savory, these double chocolate bacon muffins have just the right balance of sugar and salt.

Prep time
Bake/Cook time
28 muffins
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Double Choco-Bacon Muffins
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
28 muffins



  • 12 slices bacon
  • 2 cups all-purpose flour*
  • 3/4 cup unsweetened cocoa powder
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 1 cup cold, strong, brewed coffee
  • 1 cup buttermilk**
  • 1/2 cup vegetable oil


  • 1 bag (12 ounces) semi-sweet chocolate chips

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 375°F.
  2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  3. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in the bacon.
  4. Spray a generous amount of cooking spray in a muffin tin and spoon the batter into the prepared cups (about 3/4 of the way full), dividing evenly. Bake in the preheated oven until a toothpick is inserted in the middle and comes out clean, 20 minutes. Cool in the pan set over a wire rack.
  5. When muffins are cool, lay a sheet of wax paper a baking sheet and in a small bowl, melt half of  chocolate chips until smooth.
  6. Dip tops of the muffins into melted chocolate, swirling for design. Place muffins top side up on  baking sheet. Repeat until all of muffin tops have been dipped, melting second batch of chocolate chips when needed.
  7. Only melt half chocolate at a time so you don’t burn chocolate and it doesn’t harden to quick.
  8. Place baking sheet in refrigerator until chocolate topping hardens, approximately ten minutes.


NOTES: Don’t want to spend the money on buttermilk? Use 1 tablespoon of white vinegar and fill the measuring cup the rest of the way up with regular milk to the 1 cup line. Allow to sit on the counter for a couple minutes to “sour".

Cupcake liners can be used instead. If used, omit spraying cooking spray directly in the muffin tin. Note that the muffin will not have a domed topped. It will be more flat.

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