Chocolate Muffins
User Reviews
4.5
12 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
12 muffins
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Course
Breakfast
Chocolate Muffins
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 tablespoons dark unsweetened cocoa powder Hershey’s Special Dark
- ¾ cup sugar
- ¾ cup semisweet chocolate chips plus 1/4 cup for sprinkling
- 1 cup milk
- ⅓ cup vegetable oil
- 1 large egg lightly beaten
- 2 teaspoons instant espresso granules dissolved in 2 teaspoons hot water
- 1 teaspoon pure vanilla extract
Instructions
- 1. Preheat the oven to 400 degrees F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
- 2. In a large bowl, combine the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips.
- 3. In a medium bowl, combine the milk, oil, egg, dissolved espresso granules, and vanilla; whisk to combine.
- 4. Add the wet ingredients to the dry ingredients and stir until just combined. Batter may be slightly lumpy – that’s okay.
- 5. Divide the batter between the prepared muffin wells. Sprinkle the remaining 1/4 cup chocolate chips on top of the muffins.
- 6. Bake in preheated oven for 18-20 minutes or until the muffins are dark, risen and springy.
Notes
- - I sprinkled the tops of my muffins with a little coarse sugar for added sparkle and texture.
- - The muffins are best served the day they are made, but will keep in an airtight container at room temperature for about 1 day.
- - If you don't have dark cocoa powder, you can substitute regular unsweetened cocoa powder.
- - If you don't have instant espresso granules, you can simply omit this ingredient.
- Adapted from Nigella Lawson via The Food Network
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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