These double chocolate muffins are the softest muffins I’ve baked yet, and they’re so scrumptious. Whether you have them for breakfast, a mid morning snack, or an evening treat, enjoy them with your favourite hot drink or a cold glass of milk.
Ingredients make 9 muffins
2 large eggs -room temperature
1/2 cup sugar
1/4 cup canola oil
2 tsp vanilla
1/2 cup 3.25% milk -room temperature
2 tbsp lukewarm water
1 cup flour
1/3 cup cocoa powder
2 tsp baking powder
1/4 cup mini chocolate chips
1/3 cup roughly chopped walnuts
Directions
- Line a muffin tin with paper liners or lightly butter and dust with flour.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the milk and water.
- Put the flour, cocoa powder, and baking powder in a sifter and gradually whisk the dry ingredients into the wet ingredients. Don’t over mix.
- Fold in the chocolate chips and walnuts.
- Pre-heat the oven to 350 degrees F.
- Fill the muffin tins with batter, leaving some space at the top.
- Bake for 18-20 minutes or until you can pierce the middle of the muffins with a toothpick and it comes out clean.
- Place the muffins on a wire rack to cool.
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