I made: Double chocolate chip muffins

I made these on Monday evening on a whim.  My main goal was to bake something fairly simple, for which I already had all the ingredients.  I almost chose a triple-chocolate recipe but it involved melting stuff, which was trickier than I felt up to.

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Just a reminder that this is not, in fact, a recipe blog.  You can find a really good recipe for double chocolate chip muffins here:

Muffins are pretty easy most of the time.  Here’s how they went:

  • Prep muffin tin with liners and preheat oven to 400F.
  • Mix together dry ingredients:
    • 1 3/4 cups all-purpose flour
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 2 tbsp cocoa powder (I used fairly heaping tablespoons)
    • 3/4 cup sugar (the recipe says “superfine” but I have no idea what that means so I used regular normal person sugar)
    • 3/4 cup chocolate chips (I used a mixture of finely chopped semisweet chunks left over from a previous recipt and chips)
  • Mix together wet ingredients.
    • 1 cup milk
    • 1/3 cup plus 2 tbsp vegetable oil
    • 1 egg
    • 1 tsp vanilla extract
  • Mix together dry and wet ingredients, leaving lumps.  Spoon into muffin cups and sprinkle some more chips on top.  (I used mini chips to sprinkle on top.)
  • Bake for 20 minutes or so.  (I don’t remember if I did slightly shorter or longer, sorry.)  Yields 12 muffins.

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OVERALL NOTES:

  • This was one of the easiest recipes I’ve made since I started this whole baking project.  I didn’t even have to use the electric mixer.
  • These tasted REALLY good fresh out of the oven.  Warm, melty chocolate goodness.
  • I was a tiny bit worried I over-filled the cups, but they ended up perfect.  12 big, fluffy muffins with generous tops.

NEXT TIME:

  • I can’t think of anything I would do differently.  I would make these exactly the same.
  • Maybe double the recipe so MORE MUFFINS.

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