Milk Chocolate Chunk Muffins
By Eat More Chocolate Team Breads & Muffins Breakfast Baking
April 17, 2015
Add a little (or a lot) of chocolate to your morning routine with these muffins!
- Yields: 12 Muffins
Heat oven to 350 degrees F. Line muffin tin with liners or spray with baking spray.
Sift together flour, cocoa, baking powder and sugar in a bowl.
In a separate bowl, mix together eggs, vanilla, oil and milk.
Mix liquid ingredients into the flour mixture until just combined. Do not over mix.
Fold in the chocolate (reserve some to put on top)
Scoop into muffin tins. (Top with a few pieces of chocolate)
Bake for 20-25 minutes or until toothpick comes out clean. (My muffins took much longer...don't know if it because I made several changes to the recipe, my oven or what.)
2 cups (300 g/10 1/2 oz) self-rising flour, sifted (I didn't have self-rising flour - not a common item for sale in Los Angeles - so I used 284 grams all-purpose flour, 1 tablespoon baking powder, and a dash of salt)
1/2 (40 g / 1 1/2 oz) cocoa powder, sifted
1 teaspoon baking powder (see note above)
1 cup (220 g/7 3/4 oz) caster (superfine) sugar (I did have superfine sugar from C&H)
2/3 cup (160 ml/5 fl oz) vegetable oil (I ran out of vegetable oil so I used light olive oil)
1/2 cup (125 ml/4 fl oz) milk (I used low-fat milk)
1 cup chopped milk chocolate (I used Trader Joe's block of Milk Chocolate, about 6 ounces)