chocolate chocolate chip muffins

Chocolate Chocolate Chip Muffins

I am a fan of variety.   That’s why these “double chocolate” muffins are nice, they’re relatively easy to make and even easier to customize with additional drizzled chocolate, powdered sugar or nuts, because chocolate goes with everything.  This way, you can produce an interesting looking treat platter without much extra work; always a plus around the holidays.

chocolate chocolate chip muffins

chocolate chocolate chip muffins

As far as toppings go, if you want to use chocolate chips (of any variety), all you need to do is wait until the muffins cool a little, put about 1/4 cup of chips in a small bag with about 1/2 tsp vegetable oil, microwave for about 30 seconds, then knead the bag to make sure the chips are melted.  Cut off a corner and pipe them onto your muffins.

If you want to top with nuts, scatter them on before baking.  For powdered sugar, dust them right before serving (otherwise most of the powdered sugar will be absorbed/no longer visible).

chocolate chocolate chip muffins

I made these muffins with skim milk because it’s what we have available, but if I make them again I’d probably use whole milk or even part half & half.  Fat helps keep the muffins moist.

A healthy option is to sub half the vegetable oil with applesauce.

chocolate chocolate chip muffins

chocolate chocolate chip muffins

Recipe adapted from All Recipe’s Moist Chocolate Muffins

Chocolate Chocolate Chip Muffins

Serves 36 mini muffins
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes

Ingredients

  • 1 3/4 cup flour
  • 1 cup sugar
  • 3/4 cups chocolate chips
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup plain yogurt
  • 1/2 cup milk
  • 1/2 cup vegetable oil

pre-bake topping

  • 1/4 cup chocolate chips

Directions

1. Preheat oven to 400°f and grease or line muffin pan.
2. Combine flour, sugar, 3/4 cup choc chips, cocoa powder, and baking soda in bowl. Wisk egg, yogurt, milk, veg oil and vanilla in another bowl. Gradually pour wet ingredients into dry and stir until just blended.
3. Fill cups 3/4ths full. Top with remaining chocolate chips. Bake until toothpick comes out clean, about 10-12 minutes for mini muffins or 18-20 minutes for regular sized muffins.
4. Cool in pan for 5 minutes before moving to wire rack to cool completely.

 

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