Chocolate Chip Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/4 cups all-purpose flour1/2 cup unsweetened cocoa powder1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon fine salt2 large eggs4 tablespoons unsalted butter, melted1/2 cup dark brown sugar3/4 cup milk1 tablespoon vegetable oil2 teaspoons pure vanilla extract1 cup semisweet chocolate chipsServing suggestions: strawberry jamSpecial Equipment: 12 (1/2-cup) capacity muffin tin, paper muffin liners, cooking spray
Preheat the oven to 350 degrees F.
Line the muffin tin with paper liners and lightly coat with cooking spray. (This may seem like overkill, but otherwise the muffins will stick.)
Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla.
Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips—don’t mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. Serve slightly warm with jam.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Number of Servings: 12
Recipe submitted by SparkPeople user ELSQM9.
Line the muffin tin with paper liners and lightly coat with cooking spray. (This may seem like overkill, but otherwise the muffins will stick.)
Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla.
Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips—don’t mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. Serve slightly warm with jam.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Number of Servings: 12
Recipe submitted by SparkPeople user ELSQM9.
Nutritional Info Amount Per Serving
- Calories: 232.8
- Total Fat: 11.6 g
- Cholesterol: 10.5 mg
- Sodium: 119.3 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 2.9 g
- Protein: 2.6 g
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