Tuesdays 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.

In another medium bowl, whisk together the eggs, oil, milk and vanilla until combined.

Add the wet ingredients to the dry, and stir until just combined, being careful not to over mix.

Use a large ice cream scoop to divide the batter among 12 lined muffin tins.

Bake at 400 for 18-20 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Enjoy!

Adapted from King Arthur Flour