Thursday, September 22, 2011

Chocolate Muffins

I did a thorough search for chocolate muffins, as I did for poppy seed, and kept going back to the almond poppy seed muffin recipe that I liked so much.  I finally decided just to adapt that recipe.  It worked so well, I plan to make blueberry muffins next week!  I'll let you know how that goes.

This makes a dense muffin that is sweet, but not too sweet, because there so much cocoa in the recipe.  You can probably reduce the cocoa and increase the sugar to your liking.  I also considered adding 1/4 cup water to the recipe, as I had seen in others, but left it out because a heavier muffin was what I was looking for.  For us, these muffins were delicious just the way they were, but I may tweak them for fun later.

One difference between this recipe and the poppy seed recipe is that the chocolate muffins contain no baking powder--only baking soda.  I noticed in all the other chocolate muffin recipes that this was the case, and I thought they would taste better this way.

I had enough batter for a dozen muffins, plus one more.  I put a muffin liner in a very small Pyrex bowl and placed it on a pie tin on the bottom rack of the oven.  It took several minutes longer to bake, but I was glad I didn't waste any of that delicious muffin batter.

½ cup brown sugar
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla
½ cup sour cream
¼ cup milk
1 1/3 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1/3 cup cocoa
½ cup mini chocolate chips

Heat oven to 325°F. Line 12 medium muffin cups with paper baking cups.

In large bowl, stir together 1/2 cup brown sugar, the oil, egg and vanilla. Beat in sour cream and milk with spoon until blended.

In a medium bowl, whisk together flour, baking soda, salt, cocoa and chocolate chips and stir until well blended. Make a well in the flour mixture.  Add the wet ingredients to the dry ingredients and stir just until moistened (batter will be lumpy).

Divide batter evenly among muffin cups (I used a large scoop). Bake 16 to 20 minutes or until toothpick inserted in center comes out clean (tops will look cracked). Remove from pan to wire rack. Makes one baker’s dozen.


Amanda and Andy Hansen said...

yummy! Can't wait to try it.

Kaylene Myers said...

I love chocolate muffins, so I'm definitely going to have to try these! Thanks for doing the hard part, Heidi, by figuring out this recipe for us to enjoy!