Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1/2 cup dark brown sugar
- 3/4 cup milk
- 1 tablespoon vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips
- Serving suggestions: strawberry jam
- Special Equipment: 12 (1/2-cup) capacity muffin tin, paper muffin liners, cooking spray
Directions
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.
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By fizzle3nat
Waterville, WA
on March 20, 2013
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Okay, I've made these muffins a couple times before, never paying attention to the reviews. I came back today to reprint the recipe - it's one of our favorite, and I just thought I'd take a peek at the reviews. Yikes. I just have to say it - for those that ended up with dry muffins: your muffins are turning out dry because you're baking them the 25 minutes suggested in the recipe. They're overbaked! These muffins are perfectly moist, and fully cooked, after about 15 minutes. 18 at the very most. Just check them with a toothpick. If you bake them the full 25 minutes, I'm sure you would end up with dried-up little hockey pucks. I've never added additional liquid or fat to this recipe and they've always been delicious as-is, only adjusting the cooking time. I'm not big on writing reviews, but I had to on this one. I've baked many a muffin in my day, and I've rarely seen a recipe with more than a 15 - 18 minute baking time. Better luck on your second batch! :
By ngriffiths11
on November 15, 2011
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If you don't want your chocolate chips to sink coat them in flour before you add them to the mixture.
By nicoleston
Pleasantville, NY
on June 20, 2011
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I followed the recipe exactly and made sure not to overmix, after they came out of the oven they tasted great and moist but after I stored them overnight under a cake dome they became really dry. Don't think I will make these muffins again, I had to throw them out, what a waste.
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