Cheery Chocolate Muffins

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. 🙂

Happy cooking!

~Renee

Gathering all my ingredients together.

Gathering all my ingredients together.

I'm sifting the cocoa powder because it had lumps. I don't have a sifter but this strainer works really well. (I've used it this way for years.)

I’m sifting the cocoa powder because it had lumps. I don’t have a sifter but this strainer works really well. (I’ve used it this way for years.)

Here, I'm whisking together the flour, cocoa, baking powder and cinnamon.

Here, I’m whisking together the flour, cocoa, baking powder and cinnamon.

Whisking the egg and oil...then I add the milk.

Whisking the egg and oil…then I add the milk.

I mixed the batter just til everything was combined...not too much so they'll be light & fluffy. (The batter will still have lumps.)

I mixed the batter just til everything was combined…not too much so they’ll be light & fluffy. (The batter will still have lumps.)

I filled the muffin cups 3/4 full with the batter. This picture shows I used paper liners but the muffins tend to stick to them so from now on, I'll make them without the liners.

I filled the muffin cups 3/4 full with the batter. This picture shows I used paper liners but the muffins tend to stick to them so from now on, I’ll make them without the liners.

Just out of the oven...they look SO yummy!

Just out of the oven…they look SO yummy!

In this pic, I've topped the muffins with the melted chocolate and I'm sprinkling on the sugar. (They would also be great sprinkled with finely chopped nuts!)

In this pic, I’ve topped the muffins with the melted chocolate and I’m sprinkling on the sugar. (They would also be great sprinkled with finely chopped nuts!)

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. 

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