Monday, May 20, 2013
I Really Needed Chocolate and A Recipe For Double Chocolate Chip Muffins
Yesterday, I had a terrible, over the top craving for chocolate. I say terrible because I really didn't have anything on hand to satisfy my craving.
Then I remembered this recipe for Double Chocolate Chip Muffins. The double part is because you not only add chocolate chips into the batter, but then sprinkle more chocolate chips on top of the muffins just before they are put into the oven.
I think they taste great right out of the oven when the chocolate is still warm and soft. Add a big glass of cold milk and you have a little bit of chocolate heaven.
Make sure you don't over beat the ingredients, and just gently fold in the chocolate chips.
I like filling my liners almost full so that the muffins are as big as possible. Sprinkle the muffins with more chocolate chips just before popping into the oven.
Recipe For Double Chocolate Chip Muffins:
2 cups all purpose flour
3/4 cup cocoa powder
3/4 cup granulated sugar
1 Tbsp. Baking Powder
1/2 tsp. salt
1 1/2 cups of milk (whole preferred)
2 large eggs, beaten
1/3 cup vegetable oil
6 Tbsp. cold black coffee
1 tsp. pure vanilla extract
1 cup semi-sweet chocolate chips, plus 1/3 cup additional of chocolate chips for sprinkling
Preheat oven to 350 degrees. Prepare muffin tin with paper muffin liners.
Combine first 5 ingredients in a large bowl. In another large bowl, add the milk and oil, whisk together. Whisk in beaten eggs. Whisk in cold coffee and vanilla extract.
Add the liquid ingredients to the dry ones, only mix until all ingredients are combined, do not over mix.
Gently fold in the 1 cup of chocolate chips into the batter. Spoon the batter into the prepared muffin pan. Sprinkle tops of muffins with additional chocolate chips.
Bake in the oven about 18 minutes. Let the muffins rest 10 minutes before eating.
Makes about 18 muffins.