Chocolate MuffinsPosted: July 16, 2009
We have our great great great friend from MI coming to town for a couple weeks and they are bringing their awesome little boys. While they are here they are staying at a hotel part of the time. So I thought it would be nice to bake up some tasty muffins for them so they arent eating out all the time and hitting the vending machine for a quick snack. When I saw these on Food Alla Puttanesca, they screamed KIDS and looked delish! They came together quickly and tasted fantastic. I froze them in smaller baggies for easy grab for the mom to grab and go with three little boys!! I got 18 out of the mix, not the 6 or 12 as mentioned..I have no idea why!!
2 cups all-purpose flour-I used half ww flour
1/2 cup unsweetened cocoa powder
1 1/3 cup light brown sugar, packed
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups low-fat milk
1 large egg
2 tablespoons olive oil
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
About 2 tablespoons granulated white sugar, for sprinkling
Preheat your oven to 350 degrees F. Grease your muffin tins with baking spray. I also lined with paper liners for easy release!
In a medium bowl combine the flour, cocoa, baking powder, baking soda and salt, mixing with a whisk. In a large bowl combine the milk, brown sugar, egg, olive oil and vanilla.
Add the dry ingredients to the wet ingredients and mix to combine. Add the chocolate chips and chopped walnuts, stirring to combine.
Fill your muffin cups 3/4 full then sprinkle sugar on top of the batter. Bake jumbo muffins for 30-35 minutes and regular sized muffins for 20-25 minutes. Allow to cool in the tin for 5 minutes then run a butter knife around the edges and move the muffins to a wire rack.