People were finally emerging from neighborhoods today so Davis had some friends over. Even though I was a storm nerd and bought an extra gallon of milk on Monday, ironically enough I was running short of milk by Thursday, so the boys couldn’t have cereal for breakfast. Figuring that they wouldn’t like bran muffins, I opted for some chocolate ones.
I have to start out by saying that I’m not a fan of muffins because I’m confused by what a muffin is supposed to be. The texture is usually too tough to be a cupcake and there is never any frosting in sight, yet they are not dense enough to be biscuits. Muffins need a better identity. One that I can believe in!
**So? Do these muffins pass the test? Keep reading to find out.
Chocolate Chocolate Chip Muffin Recipe
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ tsp salt
- 1¼ cups whole milk
- 2 large eggs, beaten
- 2 tablespoons butter, melted
- 1/3 cup vegetable oil
- 1 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips, plus 1/3 cup additional chocolate chips for sprinkling
Preheat oven to 350 degrees. In a large mixing bowl, combine flour, cocoa, baking powder, sugar, and salt. In another bowl, whisk the eggs until lighter in color. Whisk in the milk, butter, oil, and vanilla. Add the wet ingredients to the dry ingredients but do not overmix; batter will be lumpy. Fold in the chocolate chips. Place batter in cupcake papers. Sprinkle tops with chocolate chips. Bake 18-20 minutes. Allow to cool in the tins for 5 minutes and then remove to a wire rack. Makes 18-20 muffins.
Start with the wet ingredients.
Mix the dry ingredients.
Add the wet to the dry to make a lumpy batter. Fold in the chips last.
**I have to say that I secretly like these muffins but I will have to keep up my gruff exterior so that all the other muffins don’t take advantage of me.