This seemed like the best muffin idea ever. Combining chocolate and chocolate chips… what could be bad about that?
I should have checked the source more carefully. Cooking Light magazine! What the heck was I thinking? Or read the recipe’s introduction, which quite clearly advertises that these muffins are “not too sweet”. Or used my cooking experience when reading the recipe through to notice the alarming lack of sugar.
But I didn’t do any of those things and made these muffins. And threw a bunch of them out. Then made them again with a proper amount of sugar, which made them much better, and ate them all.
So! Let’s consider this my good deed for the… year, probably. A public service-type posting, wherein I save you from wasting time and resources on muffins that don’t taste very good and offer you an enjoyable, tasty, chocolate muffin instead. You’re welcome.
Get all the dry ingredients in a bowl.
In a different bowl, get the wet ingredients assembled.
Not chips, chocolate rectangles.
Wet ingredients, mixed.
When the wet and dry ingredients are mixed, they immediately start to bubble and expand like a homemade volcano project from Grade 5 science class, so have the muffin tins ready to go and the oven at the correct temperature.
Sprinkle the tops with the remaining chocolate bits and press those bits into the muffins a bit to stop them from falling off when you eat them.
Bake the muffins.
And out of the oven.
Chocolate-Chocolate Chip Muffins.
Here’s the original recipe:
Chocolate-Chocolate Chip Muffins
Makes 12 tiny muffins or 8 proper sized muffins
1-3/4 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup white sugar
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup warm water
1/4 cup canola oil
1 tablespoon red wine vinegar
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup semisweet chocolate minichips, divided
Preheat oven to 400°F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in centre of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup minichips. Add oil mixture to flour mixture, stirring just until moist.
Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup minichips evenly over batter. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.