Recipe courtesy of Food Network Kitchen
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Total:
1 hr 10 min
Prep:
20 min
Inactive:
25 min
Cook:
25 min
Yield:
12 muffins
Level:
Easy

Ingredients

Directions

Special 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.

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Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

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