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Chocolate Muffins

2/3 c Cocoa; Dutch-process or natural
1 3/4 c Flour
1 1/4 c Light brown sugar
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
6 oz Chocolate chips; (optional)
2 Eggs
1 c Milk
2 ts Vanilla
2 ts Vinegar
1/2 c Butter or margarine; melted

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt and chocolate chips. Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter or margarine, to the dry ingredients, stirring to blend.

Scoop the batter into 12 lightly greased muffin cups. Bake the muffins in a preheated 425F oven for 15 to 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean (watch them closely, as they'll burn around the edges if they bake too long). Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool slightly on a wire rack before serving. Yield: 12 muffins.

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