Created with help from an online recipe, friendly suggestions, and personal taste. For the dark “real chocolate” look and taste, use Dutch-process cocoa (I recommend Hershey’s Special Dark) or for reddish-brown “bittersweet” look and taste, use natural cocoa powder. Both are wonderful. As for chocolate chips, I prefer Ghirardelli’s bittersweet, but any bitter- or semi-sweet chips will do. I don’t recommend milk or white chocolate, but peanut butter, butterscotch, or caramel chips could be delicious.
- 1Preheat oven to 350F (175C). Grease or line muffin tins.
- 2Bowl 1: Whisk together flour, cocoa, sugars, baking powder, baking soda, and salt.
- 3Bowl 2: Beat together milk, oil, vanilla, and eggs.
- 4Combine the contents of bowls 1 & 2, being careful not to overwork. Stir in chocolate chips and nuts.
- 5Fill muffin cups about 3/4 full.
- 6Bake for 20-25 minutes. (Toothpick test is difficult because of chocolate chips, but if muffins seem too soft and “wiggly” after 20 minutes, bake the extra 5.)
- 7Cool in pan 5-10 minutes, then turn out onto a rack and cool completely.
Member recipes are not tested by the CHOW food team.