Chocolate chocolate-chip mini muffins recipe
Dear readers, I blame you for the fact that these bite-size chocolate muffins materialized in my kitchen last weekend. I'm sorry, but I do. I've been systematically emptying the house of all quick-and-easy sweet nibbles like chocolate bars and M&Ms, because of late my willpower has been absent. So, last Sunday afternoon when my chocolate craving hit hard, there was no candy in the house; however, I found both cocoa powder and chocolate chips in the pantry. Uh-oh. Before I could reroute myself toward the celery sticks, it occured to me that you, dear readers, would love some chocolate muffins (I wasn't wrong, was I?). Of course I needed to taste a few to be absolutely certain they were worthy of you. They were -- I'm sure, because I tasted plenty of them -- and they were super-easy to make without a mixer. The recipe will make 12-14 large muffins, but I'm glad for the built-in portion control of mini muffins when self-control fails me.
Chocolate chocolate-chip mini muffins
Recipe adapted from this recipe on Food Network. Makes 36 mini muffins.
1 3/4 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 Tbsp cocoa powder (I use Hershey's cocoa from the supermarket)
3/4 cup superfine sugar*
3/4 cup semisweet chocolate chips (for sweeter chocolate flavor, use milk chocolate chips)
1 cup nonfat (skim) milk
1/3 cup plus 2 tsp vegetable oil
1 tsp pure vanilla extract
Preheat the oven to 400°F. Line 2 large mini muffin tins with paper liners, and set aside.
Put the flour, baking powder, baking soda, cocoa, sugar*, and chocolate chips into a large mixing bowl.
Combine all the liquid ingredients into a measuring cup, and lightly whisk together. Then, pour the wet ingredients into the dry, and mix with a rubber spatula just until the ingredients are incorporated (remember, a lumpy batter makes the best muffins). Spoon into the prepared muffin tins.
Bake 14 minutes, until a toothpick inserted into the muffins comes out clean. Let the muffins rest in the tin for 5 minutes, then remove carefully to a wire rack and allow to cool completely.
Note: if you don't have superfine sugar, place 3/4 cup granulated sugar in a small food processor, and process for 2 minutes.
More snackable treats with chocolate chips and chunks:
Chocolate chip ice cream cookies
Sweet and salty peanut chocolate chunk cookies
Pumpkin chocolate chip biscotti
Chocolate chip banana bars
Chocolate chunk brownies
Other recipes that use these pantry ingredients:
Secret ingredient chocolate chip cookies, from Just a Taste
Chocolate chocolate white chocolate chip cookies, from The Pioneer Woman Cooks
Crispy chewy chocolate chip cookies, from Smitten Kitchen
Oreo stuffed chocolate chip cookies, from Picky Palate
Paleo chocolate chip scones, from Elana's Pantry