Thursday, December 9, 2010

Chocolate Chip Muffins

Whenever we crave for some chocolate and give in, I end up baking Chocolate Muffins, to save us from too much guilt. It's easy to make and what I usually bake before a long road trip. The whole family can eat it for breakfast on the road and for snacks when we get hungry in between meals. I found a great recipe from My son loves it. He would gobble up a couple of muffins right out of the oven.

Servings: 10-12


  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1-1/4 light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk or semisweet chocolate chips

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners, 12 muffin cups.

In a large measuring cup or bowl whisk together the eggs, buttermilk and vanilla extract.

In another large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips.

With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Using an ice cream scoop, evenly fill the muffin cups with batter. OPTIONAL: Put a few chocolate chips on top of the batter.

Place in oven and bake until a toothpick inserted in the center of the muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Chocolate Chip Muffins                                                            


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