Chocolate Chip Chocolate Muffins
These chocolate chip chocolate muffins quickly became popular and often requested. The twelve muffins don't last long with teenagers.
Servings: 12 muffins
Ingredients
- 1 ¾ cups flour
- ½ cup packed brown sugar
- ¼ cup cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup warm water
- ¼ cup canola oil
- 1 teaspoon red wine vinegar
- 1 teaspoon vanilla extract
- 1 large egg lightly beaten
- ½ cup semisweet mini chocolate chips
- Additional mini semisweet chocolate chips for tops of muffins
Instructions
- Preheat the oven to 400℉. Line the muffin tin with paper liners and set aside.
- In a large bowl, combine flour, brown sugar, cocoa, baking powder, baking soda and salt. Stir to mix. Make a well in the center of the flour mixture.1 ¾ cups flour, ½ cup packed brown sugar, ¼ cup cocoa, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
- Combine the warm water, canola oil, red wine vinegar, vanilla and egg and stir well with a whisk.1 cup warm water, ¼ cup canola oil, 1 teaspoon red wine vinegar, 1 teaspoon vanilla extract, 1 large egg
- Add ½ cup semisweet chips to the oil mixture and then add that to the flour mixture, stirring until just combined.½ cup semisweet mini chocolate chips
- Place liners in a 12-muffin tin and coat liners with cooking spray. Divide batter evenly among the muffin cups. Sprinkle the tops of each muffin with a few mini semisweet chips.Additional mini semisweet chocolate chips for tops of muffins
- Bake at 400℉ for 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 5 minutes, then remove to wire rack to cool. Serve warm or at room temperature.
