In case you can’t tell by now, we’re a chocolate family. My husband found this easy recipe online for egg-free double chocolate muffins and we adapted it to make it as easy as possible while working with the ingredients we already had in our cabinet. While it’s totally different than the chocolate-glazed scones I posted earlier, it’s still equally good. Hope you enjoy it as much as we do!
DOUBLE CHOCOLATE MUFFINS INGREDIENTS:
- 1 3/4 cups flour
- 1/3 cup brown sugar
- 1/4 cup white sugar
- 2/3 cup unsweetened cocoa powder
- 4 tsp baking powder
- 1 tsp vanilla extract
- 1 3/4 cup milk (we used 1%)
- 3 TB olive oil
- 1 cup semi-sweet chocolate chips
DOUBLE CHOCOLATE MUFFINS INSTRUCTIONS:
- Freeze your chocolate chips while you’re prepping the rest of your items (maybe 5 min).
- Preheat oven to 350 degrees.
- Combine flour, sugars, cocoa powder and baking powder.
- In a separate bowl, mix milk, oil and vanilla extract. Add to the dry ingredients, stirring until just combined.
- Take out your chips and toss them around in a bit of flour to coat them. Keep a few out because you’ll sprinkle them on the tops later on.
- Fold the floured chips into the batter with a spatula.
- Pour everything into a muffin tin. Sprinkle the remaining chips on top.
- Bake for 20 min or until a toothpick in the center comes out clean.
You can supposedly keep these in an air-tight container for up to 3 days, but they didn’t last that long. The chips should come out of the oven intact, so don’t worry that they don’t look fully “melted” – they should still be when you bite into them.