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Chocolate Chocolate Chip Muffins

Chocolate Chocolate Chip Muffins

I cannot believe that I have not posted this recipe before. This is one of my favorite muffin recipes and I have made it so many times for so many occasions. I just love Chocolate Chocolate Chip Muffins.

My love affair with Chocolate Chocolate Chip Muffins started a little over 23 years ago. You might think it strange that I know this, but it’s not. During my second pregnancy I craved Chocolate Chocolate Chip Muffins. I ate dozens of them, pre-made by a company that is still around today.

I didn’t start making my own Chocolate Chocolate Chip Muffins until probably 10-15 years ago. When I came across the recipe I made a few adjustments to it, but always stay fairly close to the original. I sometimes add more cocoa powder to make the batter more chocolatey and add dark chocolate chips frequently, as well.

One of the reasons I personally love this Chocolate Chocolate Chip Muffins recipe so much is that it is not dense like some muffins. They are cake-like and not overly sweet.

Through the years I have taken these Chocolate Chocolate Chip Muffins to many food sharing days at work and with friends and family. They always get rave reviews. I have printed out the recipe and shared with many people, which is probably why I thought I had shared it with you.

Well, today is your lucky day because now you have this amazing Chocolate Chocolate Chip Muffins recipe, too!

Do you have a favorite Muffin Recipe? Also, what, if anything, did you crave during pregnancy?

Chocolate Chocolate Chip Muffins

Makes 18-24 large muffins

  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 Tablespoons cocoa powder
  • ¾ cup granulated sugar
  • ¾ cup semi-sweet chocolate chips
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  1. Preheat oven to 400 degrees.
  2. Grease the wells of a muffin pan, or line with paper liners.
  3. Mix flour, baking powder, baking soda, cocoa powder, sugar, and chocolate chips into a large bowl.
  4. Whisk together milk, oil, egg and vanilla.
  5. Pour the milk mixture into the dry ingredients and mix together gently. Do not overmix.
  6. Fill the muffin cups about 2/3 full. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
  7. Remove onto pans onto a cooling rack. Cool completely.

This recipe is great for mini muffins.

 
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Posted by on June 17, 2018 in Baking Recipes

 

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