These muffins are amazingly rich and delicious, almost like a brownie, but with the fluffiness of a muffin. When I was in college, before they switched to Otis Spunkmeyer, the little bakery in the food court used to have AMAZING chocolate chocolate-chunk muffins. I’d buy one and eat it all day long (they were huge). These remind me of those. Definitely memorable.
- 2 cups of all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 cups sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1 egg
- 2 Tablespoons canola oil (or other vegetable oil)
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips or chocolate chunks
- 3/4 cups chopped walnuts (optional… I love walnuts, but my husband isn’t crazy about them in his sweets, so I didn’t use them in these)
- Preheat the oven to 350 degrees Fahrenheit. Spray your muffin tins with Pam with flour (or line them with paper muffin cups)
- Sift together flour, cocoa, sugar, baking powder, baking soda, and salt.
- In a separate (large bowl, combine milk, egg, oil, and vanilla extract.
- Add dry ingredients to the wet ingredients, stirring until just combined.
- Fold in chocolate chips and walnuts (if using).
- Fill muffin cups2/3-3/4 full.
- Bake for 20-25 minutes (longer if you’re using larger muffin tins, of course), or until a toothpick inserted in the center comes out clean. Just make sure you don’t poke the toothpick into a chocolate chip!
Enjoy with a tiny fork and a tall glass of milk. So delicious!