Double Chocolate Muffins
Prep time:
Baking time:
Makes:
18 muffins
Freezing:
excellent
Ingredients:
2 cups
(500 mL)
Five Roses® All Purpose White Flour
⅔ cup
(150 mL)
cocoa powder
1 tsp
(5 mL)
baking powder
1 tsp
(5 mL)
baking soda
1 ½ cups
(375 mL)
buttermilk or yogurt
1 cup
(250 mL)
packed brown sugar
⅓ cup
(75 mL)
Vegetable or Canola Oil
2
eggs
2 tsp
(10 mL)
pure vanilla extract
1 cup
(250 mL)
semi-sweet chocolate chips
Directions:
- Preheat oven to 375°F (190°C). Grease or line 18 muffins cups with paper liners.
- Combine flour, cocoa powder, baking powder and baking soda in a large bowl.
- Whisk buttermilk, sugar, oil, eggs and vanilla in a separate bowl. Add to dry ingredients.
- Stir just until batter is combined. Add chocolate chips and gently mix into batter. Be careful not to over mix the muffin batter. Place batter into prepared pans.
- Bake in preheated oven 18-20 minutes or until a toothpick inserted in centre of muffin comes out clean. Cool for 5 minutes before removing from pans. Cool completely on wire rack.
Tips:
- Try mixing it up by using milk chocolate or white chocolate chips or a combination of any of your favourite.