Until now, I had never considered making chocolate muffins. I mean, chocolate is meant for brownies, cakes, and cookies, right?? Lately though, I had been contemplating making chocolate muffins…and I’m so glad I did…they’re REALLY YUMMY!
This recipe is versatile too because you can use white chocolate on top instead of semi sweet, you can add chocolate chips to the batter, or you can sprinkle them with finely chopped nuts instead of the turbinado sugar. It all depends on your likes and, if you’re anything like me, it also depends on your mood. 🙂
Cheery Chocolate Muffins
1 1/2 Cups All-Purpose Flour
1/3 Cup Unsweetened Cocoa
1 Tbls Baking Powder
1 tsp Cinnamon
1/2 Cup Sugar
6oz Semi Sweet Baking Chocolate*
2 Large Eggs, beaten
1/3 Cup Sunflower Oil (or vegetable oil)
1 Cup Milk
1 Cup Semi Sweet or White Chocolate Chips, optional
1/4 Cup Turbinado Sugar, for sprinkling
1/4 Cup Nuts, finely chopped (optional, for sprinkling)
1. Preheat oven to 400°F. Spray 12 muffin cups/tins with cooking spray; set aside.
2. In a medium bowl, whisk together the flour, cocoa, baking powder, cinnamon, and sugar. If using chocolate chips in the batter, add them now.
3. In a separate bowl, whisk together the eggs and oil. Then, whisk in the milk. Add egg mixture to the dry ingredients and mix just til everything’s blended. (Don’t over mix!)
4. Fill each muffin cup 3/4 full. Bake at 400°F for 18-20 minutes or til they spring back when lightly touched. Cool in pan for about 5 minutes. Remove muffins to a wire rack to cool completely.
5. Place the baking chocolate in a microwave safe bowl and melt it using 30 second bursts, stirring after each burst. When chocolate is melted and smooth, put a dollop on top of each muffin and spread it slightly. Sprinkle each with the turbinado sugar. (Or nuts if you prefer.) Serve and enjoy!
*Can substitute white baking chocolate.
**RECIPE AND PHOTOS BY RENEE’S GOURMETS**
©Renee Norris 2015
All rights reserved.