Chocolate-Chocolate Chip Muffins
What makes a chocolate chip muffin better? More chocolate! These Chocolate Chocolate Chip Muffins are always a huge hit whenever I bake them. I never have any left overs so make sure you have enough!
- 7 9/10 ounces all-purpose flour (about 1 3/4 cups)
- 1/2 cup brown sugar, packed
- 1/4 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup warm water
- 1/4 cup canola oil
- 1 tablespoon red wine vinegar
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1/2 cup semisweet chocolate minichips, divided Cooking spray
Preparation time 12mins
Cooking time 27mins
Preheat oven to 400°F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup mini chips. Add oil mixture to flour mixture, stirring just until moist.
Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup mini chips evenly over batter. Bake at 400°F for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.