Chocolate-Chocolate Chip Muffins

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 12 Minutes
Total: 27 Minutes

Nutritional Information

Amount per serving
  • Calories: 191
  • Fat: 7.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 3.1g
  • Carbohydrate: 29g
  • Fiber: 1.5g
  • Cholesterol: 15mg
  • Iron: 1.5mg
  • Sodium: 197mg
  • Calcium: 37mg

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. 1. Preheat oven to 400°.
  2. 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. 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.
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