The smell of chocolate muffins being baked in the morning is just heavenly 🙂 These beauties are so quick to fix that you can serve them straight from the oven with a tall glass of cold milk in around half an hour. I found this recipe on allrecipes.com. I usually sift the flour and mix the dry ingredients in the night so that I can easily mix them up with the wet ingredients in the morning. I also like to arrange my muffin cups in the tray beforehand so that it takes less time in the morning to fix things up. The original recipe was double the following recipe but as I cook for two, I cut the recipe down.
All you have to do is mix the dry ingredients with the wet ingredients
Fold in some chocolate chips
Fill the cups and bake
Muffins straight from the oven
And an inside look
1 1/3 cups all purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup sour cream (I usually substitute yogurt and it works just as well)
1/4 cup milk
1/2 teaspoon vanilla
3/4 cups sugar
3/4 teaspoon baking soda (not powder)
2 small eggs (if you are doubling the recipe, use 3 eggs)
1/4 cup water
1/4 cup vegetable oil
1/4 cup semi-sweet chocolate chips
Preheat oven at 325 degrees F.
In a large bowl, sift the flour and cocoa powder along with baking soda. Add in sugar and salt and mix thoroughly. In another bowl, beat the eggs, sour cream (or yogurt), water, milk, oil and vanilla. Stir the wet ingredients into the dry ingredients just until moistened. Fold in the chocolate chips. Fill paper-lined muffin cups or greased muffin pan two-thirds full.
Bake the muffins for around 20-25 minutes. Make sure that you do not over-bake them as they will go dry. My oven usually takes around 15 minutes to bake the muffins. It’s always good to do the toothpick test. Cool the muffins for at least 5 minutes before removing them from the pan. Serve with cold milk.
Preparation Time: 30-35 minutes
Servings: 6-7 large sized muffins