How good is chocolate for breakfast? I think it’s the bomb but I’m rather alone in that opinion. Doesn’t matter – all the more for me.
I was going through the pantry and realized that I had bought way more chocolate chips than I remembered. Then I found a bag of wonderful cocoa from King Arthur Flour that had been sent to me as a gift and my taste buds began to crank.
Muffins are so easy to make and they’re really good if you remember not to overmix the batter. A chef friend of mine once said, “Maureen, when mixing muffins and you think, ‘one more stir’ – stop there and don’t stir that last time – you’ll thank me.” She was right.
My muffins are always light and soft and they rarely last the day if someone stops by for coffee.
Chocolate Chocolate Chip Muffins
Prep time
Cook time
Total time
Chocolate chocolate chip muffins are a hit with the whole family, especially for weekend brunch.
Author: Maureen Shaw
Recipe type: Breakfast
Cuisine: American
Serves: 12
Ingredients
- ½ cup cocoa, sifted
- 2¼ cups self-raising flour, sifted
- 1 cup caster (superfine) sugar
- ½ cup vegetable oil
- ¾ cup milk
- 1 teaspoon vanilla extract
- 2 eggs
- ¾ cup dark chocolate chips (add more if you're a chocoholic)
Instructions
- Preheat oven to 180°C/350°F
- Put liners in a 12 hole cupcake tin or grease a non-stick pan
- In a large bowl, add the sifted flour, sifted cocoa, and sugar and whisk together.
- Whisk the oil, milk, vanilla and eggs in a large measuring cup.
- Make a well in the dry ingredients and add the oil mixture
- Using a wooden spoon, stir until just combined (don't over-mix).
- Spoon mixture evenly into muffin tin and place in preheated oven.
- Bake for 25 minutes or until firm to touch and a skewer inserted into the center comes out clean.
- Cool in pan for 5 minutes. Transfer to a wire rack to cool.