Chocolate-Chocolate Chip Muffins

Chocolate-Chocolate Chip MuffinsRecipe
John Autry
This crowd-pleasing recipe is chocolately but not too sweet -- making these muffins perfect for breakfast or any other time of day.

Yield:

12 servings (serving size: 1 muffin)
Total time: 27 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 12 Minutes
Total: 27 Minutes

Nutritional Information

Calories 191
Fat 7.6 g
Satfat 1.9 g
Monofat 3.9 g
Polyfat 1.5 g
Protein 3.1 g
Carbohydrate 29 g
Fiber 1.5 g
Cholesterol 15 mg
Iron 1.5 mg
Sodium 197 mg
Calcium 37 mg

Ingredients

7.9 ounces all-purpose flour (about 1 3/4 cups)
1/2 cup packed brown sugar
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

1. Preheat oven to 400°.

2. 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 minichips. Add oil mixture to flour mixture, stirring just until moist.

3. 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 minichips evenly over batter. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.