The Best Chocolate Chocolate Chip Muffins

I've made these twice this week. They are light and fluffy, simply scrumptious! 

Chosen for us by size by my husband, I snagged the biggest one (how embarrassing!), he got the medium and our little one happily gobbled his- unaware of the size difference. I tried to glam up the picture on photobucket because the lighting was bad and I'm not a professional photographer, but trust me, these babies are beautiful IRL. :)

The Best Chocolate Chocolate Chip Muffins

Ingredients:

1.5 cup flour
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vinegar
1 cup water
3/4 cup mini chocolate chips

Directions:

Mix dry ingredients. Add oil, vinegar and water. Mix well. Add chocolate chips and blend. Scoop into greased muffin tin and bake at 350F (180C) for 20-30 minutes, or until a toothpick comes out relatively clean. Cool for as long as possible, then enjoy!

These are about 100 times more delicious than my older recipe. The egg made them too dense for my liking- maybe better for a brownie pan. Let me know if you these! :)

Chocolate Chocolate Chip Muffins

• I'm not sure if "muffin" is the right thing to call these buggers.... they're something of a cross between a cupcake and a brownie, in my opinion. But muffins they are! 
• These decadent muffins were dreamed up last night after craving a double chocolate muffin from Muffin Break. I won't claim that they're as good as MB, but they are almost, and that's enough for me since I made it from stuff I had on hand in the cupboard! Inspired by 3 different recipes I found online, as I was quite surprised no one had come up with a copy cat version for the Muffin Break gem. These were more dense and less fluffy, and went perfectly with our home made (instant) flat whites as well. Enjoy!

Ingredients:

• 1 3/4 cups flour
• 1 teaspoon baking powder
• 1 cup cane sugar
• 1/4 cup cocoa powder
• 100 grams butter
• 1 egg
• 1 cup milk
• 1/2 cup sour cream
• 1/2 teaspoon vanilla 
• 3/4 cup dark chocolate chips

Directions:

1. Mix flour, baking powder, sugar and cocoa powder together in a medium bowl. 
2. Melt butter over low heat. 
3. Combine egg, milk, sour cream and vanilla; then add the melted butter and mix well. 
4. Add the flour mixture and mix until batter is smooth. 
5. Add chocolate chips. 
6. Scoop 1/4 cup batter into greased muffin tin and bake fan forced at 200 C (about 400F) for 10-12 minutes, or until toothpick comes out clean.
7. Indulge!

edited to add: I'm linking up with Sweet as Sugar Cookies "Sweets for a Saturday" linky party. Click the button for more sweet treat ideas!

Oatmeal Blueberry Muffins

Blueberries are on sale in my area right now. Not sure if it's a regional thing or what, because I thought Summer was the season for blueberries... but maybe it was Fall? Anyways. We love blueberries! James eats them fresh by the pound, but he also likes them (just like his Daddy) in his pancakes and pretty much any other baked good I make.

I was thumbing through my old recipe book looking for a yummy muffin recipe the other night when I stumbled across this one. It is dated 3/26/2005 and rated a 9 1/2 (out of 10 stars). I don't remember making these in 2005, but boy oh boy am I glad I made them the other night! I made them again the next day because we ate them all up between breakfast and tea time. Sadly, even though I made these twice, I managed to forget to take a picture both times... maybe next time!

Oatmeal Blueberry Muffins

Makes 6 jumbo or 12 regular muffins

Ingredients:

1 1/2 cups all purpose flour (I used half whole wheat)
3/4 cup rolled oats (quick cooking)
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup packed brown sugar
1/4 cup vegetable oil
1/2 teaspoon vanilla
3/4 cup fresh or thawed blueberries

Directions:

Grease your pan or use baking cups and pre-heat the oven to 400 degrees.

In a mixing bowl, stir flour, oats, baking powder, baking soda, and salt and mix well.

In a larger mixing bowl, combine the egg, milk, brown sugar, oil and vanilla and mix with fork until smooth. Add flour mixture and stir just until moistened, batter should be lumpy. Gently fold blueberries into the batter and spoon into muffin cups, filling each about three-quarters full.

Bake for 16-18 minutes or until lightly browned on top. Serve warm with butter. Enjoy!


this recipe is from Better Home and Gardens.