Chocolate chocolate chip muffins from King Arthur Flour have been taste-tested and perfected by countless bakers. This one is kid and mom approved!
I had been following Kirbie's blog, Kirbie's Cravings, for a while and knew that she was based in San Diego. When my husband and I decided to visit San Diego last summer for vacation, I contacted Kirbie to see if she would be willing to give me some restaurant recommendations. Not only did she do that, but she also met up with us for a fantastic meal at a local Taiwanese restaurant and got dessert (Taiwanese snow ice) afterwards! It was a trip I will always remember, and I am thankful to have met an internet blogging friend in real life.
Kirbie has a ton of fantastic recipes on her website and is mostly known for her mug cakes (she even wrote a mug cake cookbook!). I found this chocolate chip muffin recipe on her website after browsing a few online. Addie had been begging for chocolate muffins, so this momma was out to make her happy. And I did - Addie ate these up like candy and begged for more, so this was definitely a successful recipe.
King Arthur Flour's "best" chocolate chip muffins
- 2/3 cup Dutch-process cocoa (I used Hershey's Dark)
- 1 and 3/4 cups all-purpose flour
- 1 and 1/4 cups light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 eggs
- 1 cup milk of choice
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly (if using salted, omit the salt from the ingredients above)
- 1 cup chocolate chips
Preheat your oven to 400 degrees F. Generously grease a standard muffin pan and set aside (I used a silicone muffin pan and did not grease it).
In a large bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda and salt.
In a medium sized bowl, mix together the eggs, milk, vanilla and vinegar. Then add the melted butter. Transfer this to the large bowl with the dry ingredients.
Gently mix until a few dry streaks remain. Fold in the chocolate chips and be sure not to over mix. The batter will be thick and lumpy.
Evenly distribute the batter into your prepared muffin pan, filling each well almost all the way to the top.
Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool the muffins before serving.
Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.
Yield: 12 muffins
Source: Kirbie's Cravings