Chocolate Chocolate Chip Muffins

2014-2-24-009-edited-withtextTuesdays call for chocolate, right? Speaking of Tuesdays, last Tuesday night, I worked on blog posts for last Wednesday and Thursday, and then I took a complete blogging break, which was unplanned, but really nice. I think I logged into WordPress once in the last 5 days, and it was refreshing. I love this blog, and I spend a lot of hours working on it, but sometimes I just need to take a step back and remember that it’s just a blog, and if I don’t work on it for a few days, the world won’t end. In fact, most people won’t even realize I skipped posting.

Now, let’s talk about these muffins – they’re perfectly chocolaty and the chocolate chips scattered throughout them are the best part. Basically, you need to make them as soon as possible! The only thing I noticed is that they didn’t stay too moist after a couple days, so plan to make them when you have some friends and family to share them with – that way you’re not tempted to eat them all by yourself.

Printable Recipe
Makes 12 muffins

ingredients:
1 3/4 cups flour
1/3 cup cocoa
1/2 cup sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
2 eggs
1/2 cup vegetable oil
3/4 cup milk
1 tsp vanilla

instructions:
Stir together the flour, cocoa, sugar, baking powder, baking soda, and salt in a medium bowl. Stir in the chocolate chips.
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In another medium bowl, whisk together the eggs, oil, milk and vanilla until combined.
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Add the wet ingredients to the dry, and stir until just combined, being careful not to over mix.
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Use a large ice cream scoop to divide the batter among 12 lined muffin tins.
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Bake at 400 for 18-20 minutes, until a toothpick inserted in the center of a muffin comes out clean.
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Enjoy!
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Adapted from King Arthur Flour

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