Chocolate Chocolate Chip Nut Muffins Recipe
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.
- 2 cups (8 1/2oz, 240g) all-purpose flour
- 3/4 cup (2 1/8oz, 62g) cocoa powder
- 3/4 cup (5 1/2oz, 155g) white sugar
- 3/4 cup (4 1/2oz, 128g) brown sugar NOTE: Scoop the brown sugar, do not pack.
- 2 tsp (3/8oz, 10g) baking powder
- 1/2 tsp (1/8oz, 4g) baking soda
- 1/2 tsp (1/8oz, 5g) salt
- 1 1/2 cups (12oz, 340g) milk
- 2 tbsp (1oz, 28g) veggie oil
- 1 tsp (1/8oz, 5g) vanilla extract
- 2 eggs NOTE: Using American Large eggs! Use roughly 3 1/2oz, 100g of eggs.
- 1 cup (6 3/4oz, 190g) chocolate chips
- 1 cup (4oz, 112g) chopped nuts
- Preheat oven to 350F (175C). Grease or line muffin tins.
- Bowl 1: Whisk together flour, cocoa, sugars, baking powder, baking soda, and salt.
- Bowl 2: Beat together milk, oil, vanilla, and eggs.
- Combine the contents of bowls 1 & 2, being careful not to overwork. Stir in chocolate chips and nuts.
- Fill muffin cups about 3/4 full.
- Bake 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.)
- Cool in pan 5-10 minutes, then turn out onto a rack and cool completely.
Member recipes are not tested by the CHOW food team.