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Chocolate-Chocolate Chip Muffins

John Autry
Hands-on time 12 mins
Total time 27 mins
Yield 12 servings (serving size: 1 muffin)
This crowd-pleasing recipe is chocolately but not too sweet -- making these muffins perfect for breakfast or any other time of day.

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

Nutrition 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

How to Make It

  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.