Hello again lovely readers. Today is the fault of my car radio and Lady Gaga, I heard “Poker Face” on the radio and heard muffin and then it was downhill from there. I opted to make chocolate muffins as the whole house was cranky as women get for a couple days and chocolate is the sure fire way to fix it and those little muffin holders were just too cute not to hurry up and use. I questioned whether they would hold up in the heat when it came to baking time, but they held up fine and the muffin came out easy when come snack time, so I will be buying these again.
This is my first but not last muffin recipe; the main reason I like muffins is because they’re so hardy. I often wake up at the last minute and run to the bus stop to get to school (I have a car but parking is such a hassle). I’m at school all day and it turns out adults were right when they said breakfast is the most important meal. So this helps out on that front. In terms of snacks, it’s awesome with a nice cold glass of milk (or Lactaid in my case)
This muffin depending on your location may need an extra tablespoon of butter and milk, as they can turn out a bit dry and when I say location I mean high altitude places, Colorado, Utah, the mountain people who probably aren’t reading this because the don’t have internet.
Also, I added chocolate chips because I had some on hand, they’re optional but I like the texture they give them. Optional: if you don’t get to finishing these before they stale, they’re awesome with some ice cream or you can chop them up and turn it into bread (muffin) pudding.
If you’ve made this recipe and made it your own I’d love to know what you’d do different or what you’ve done different. It could inspire me and inspire a post or reader.
Have an awesome day or night!
1 1/2 cups All Purpose Flour
2 tsp. Baking Powder
½ tsp. Salt
1/3 c. Vegetable Oil
¼ c. Butter (Melted)
½ c. White Sugar
¼ c. Cocoa Powder
¼ c. Chocolate Chips
1/3 c. Milk
Fine sea salt
1 medium to large mixing bowls
1 small bowl or cup
Ice Cream/ Cookie Scoop
Muffin tin tray with 12 – 16 holes
- Preheat the oven to 400 F (200 C) and pre-measure out all ingredients.
- In a medium sized bowl, sift flour, salt, cocoa powder, sugar, and baking powder add chocolate chips and mix together, this will stop those defiant chocolate chips from settling to the bottom and in a small bowl or cup mix you eggs, milk, melted butter and vegetable oil.
- Add wet ingredients to the dry mixture and proceed to combine all ingredients.
- I encourage using an ice cream/cookie scoop that way each muffin tin can have the same amount, also if you fill all muffin tins and have extra don’t be like me and continue to scoop extra batter into already filled muffins and then leave the other ones high and dry because you ran out of batter, that will cause difficult baking time as you will have to take the already cooked ones out and leave those fatties in to cook some more. If you don’t have an ice cream/cookie scooper then a kitchen spoon or tablespoon measuring cup will be fine.
- Scoop about 2 ½ tablespoons into each muffin tin. If you want you could sprinkle some fine sea salt on top of each muffin tin to add a great taste to the muffins. I love the taste of a bit of salt on my sweets.
- Bake for 15 – 20 minutes, make sure you keep an eye on the muffins, each oven is different so yours may need a little less time or a little more time, also this is dependent on how much batter you put in each muffin tin.
- Once cooled, you can enjoy, they make great on-the-go breakfast with some coffee or even better a lazy Wednesday night’s desert with a nice scoop of ice cream on it. I’ve had them both ways and trust, there is no wrong way to go.