If there’s such thing as an “easy sell” in our house, nothing pleases everyone more than absolutely anything I make whose name starts with chocolate. In fact, my kids’ cheers of joy usually drown me out before I can even get the whole word out of my mouth.
Take these Chocolate Muffins for instance. Recently, my two little angels were in the midst of a quarrel at the kitchen table and I was starting to lose my patience from all the bickering. Using my best diversionary skills I announced to them, “I made chocol…”. They were sold before they even knew what it was that I made — amazing, the power chocolate in any form has over my kids. After each of their first bites, there was peace in the world (at least momentarily)….and something delicious in their tummies.
These chocolate muffins are light as a feather, but also pack a rich punch of chocolate. The next time you’re trying to grab everyone’s attention, just whip up a batch of these and watch what happens!
*The ever sweet and talented Recipe Girl posted these muffins on her site last week, but just in case you didn't see them and wanted to make sure you got to see them here!
Chocolate Muffins (12 regular-sized or 24 mini-muffins)
- 1 1/2 cups All Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 cup granulated white sugar
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup Milk*
- 1/3 cup Vegetable or Canola Oil
- 1 large egg, beaten
Preparation1. Preheat the oven to 400° F. Grease 12 regular or 24 mini muffin tins.
2. In a medium bowl, sift flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the milk, oil, and the egg. Add the dry ingredients and stir just until combined.
4. Fill the muffin cups 2/3 full.
5. Bake 18 – 22 minutes (8-10 minutes for mini muffins), or until a wooden pick inserted into the center comes out clean.