Sunday, February 9, 2014

Chocolate lovers' muffins

Chocolate lovers' chocolate chip muffins

These soft, dense, moist muffins are perfect for chocolate lovers who need the daily intake of sweets;)

These turn out tall and full without spilling over, making them extra pretty and irresistible. 

Notice the batter will be quite thick.

Yields: 12

1 cup whole wheat flour
3/4 cup all purpose flour
1 cup light brown sugar
1/4 cup granulated sugar
2/3 cup unsweetened natural cocoa powder (Ghirardelli recommended)
1 teaspoon baking powder
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips (Trader- joes recommended)
3/4 cup buttermilk*
2 large eggs
1/3 cup canola or vegetable oil
1 tablespoon brewed coffee, optional 
2 teaspoons vanilla extract


  1. Preheat oven to 350F. 
  2. In a large mixing bowl, whisk together the the first six dry ingredients, ending with optional salt. Add chocolate chips in this step or later in the muffin tin itself. 
  3. In a separate bowl, whisk together the remaining 5 wet ingredients.
  4. Pour the wet ingredients over the dry ingredients and fold to incorporate. Just lightly mix. Batter will be thick.   
  5. Fill each pan 3/4 full and add chocolate chips on top. 
  6. Bake for 15 mins. Do not overbake and watch carefully because the color makes it harder to distinguish burning. 
  7. Allow muffins to cool in the pan on top of a wire rack for 5 minutes before removing them from the pan. 
  8. Serve with peanut butter if wanted. 
To make buttermilk, add 1 tbsp lemon in a measuring cup and fill with whole milk until it reaches 1 cup level. Let sit for 5 minutes.

Source: here with my own edits and inputs:)

Enjoy with a dollop of peanut butter on top!

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