Wednesday, June 29, 2011

Double Chocolate-Chip Muffins

My kids love chocolate...they take after their mommy in that way!  My daughter is always asking for chocolate muffins and I'm always telling her I'll make them for her "soon".  I'm not the type of person who cringes at a chocolate muffin for breakfast.  Give me pie, cake, name the dessert, I'll eat it for breakfast!  It's a curse, but I've learned to embrace it.
This is the first recipe I came across for chocolate muffins and it was VERY SIMPLE!  She pulled up the barstool and my little Ella helped me make them.  It's one of those recipes that can be put together and baked in less than 30 minutes.  She thoroughly enjoyed the fruits of her labor, as did I, with a nice hot Americano!

Double Chocolate-Chip Muffins {slightly adapted from Nigella Lawson}

INGREDIENTS:  {Makes 12 muffins}

  • 1 3/4 cup all-purpose flour {you could substitute half whole-wheat flour if you like}
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 heaping Tbsp. good quality cocoa powder
  • 3/4 cup sugar
  • 3/4 cup chocolate chips, plus 1/4 cup for sprinkling
  • 1 cup milk
  • 1/3 cup plus 2 Tbsp. canola oil
  • 1 egg
  • 1 tsp. vanilla extract
  Preheat oven to 400 degrees.  Spray a 12-cup muffin tin with cooking spray and set aside.  Combine the flour, baking powder, baking soda, salt, cocoa powder, sugar, and 3/4 cup chocolate chips in a large mixing bowl.  In a small bowl, combine the milk, oil, egg, and vanilla.  Whisk to combine.  Pour the wet ingredients into the dry ingredients and stir just until mixed.  Try not to over-mix batter.   Evenly scoop batter into muffin tin and bake in preheated oven for 15-20 minutes.  

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