Wednesday, December 10, 2014

Double chocolate chip muffins

Addie is all about the muffins these days. One weekend, she declared in her most serious voice, "Mommy! We need to make muffins." When I asked her what kind, she said, "chocolate with chocolate." So off I went to search for a double chocolate muffin recipe. I found some that called for Greek yogurt or sour cream, and since I didn't have either ingredient in the house, I had to look around for other recipes that didn't include those ingredients.


"Why haven't they puffed up yet?"
This one from Bakers Royale popped up and looked promising. I substituted the oil called for in the original recipe with unsweetened applesauce to make them a tad healthier. Addie helped me whisk all the dry ingredients together, crack the egg, mix the wet ingredients, and fold everything together in the large bowl. Her fine motor skills still need some refining, so I took charge of transferring the batter to the muffin pan.

As soon as I put the muffin pan in the oven, Addie asked, "Mommy! Why haven't the muffins puffed up yet?" I told her that they would need to bake a little while longer before they started puffing. She impatiently watched the oven and then got bored and moved on to something else. Once the muffins were done baking and had cooled off, she taste tested one and couldn't stop smiling. My girl got chocolate all over her face and hands and couldn't wait to show her daddy what she had made.

These muffins were so fun to bake and eat with my little girl. They weren't too sweet and are just chocolatey enough to get all over a kid's little face and hands.
"Look at what I made!"

Double chocolate chip muffins
  • 1 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1 cup milk of choice
  • 1/3 cup plus 2 teaspoons unsweetened applesauce
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips
Directions
Preheat your oven to 400 degrees F.

Generously grease a standard muffin tin and set aside (I used my silicone muffin pan and did not grease it).

In a large bowl, whisk together the flour, baking powder, baking soda, cocoa powder and sugar. Set aside.

In a medium sized bowl, mix together the milk, applesauce, egg and vanilla.

Transfer the wet ingredients into the large bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently fold everything together using as few strokes as possible. When the mixture is about 75% incorporated, add in the chocolate chips. Mix until everything just comes together - you do not want to overmix the batter.

Evenly distribute the batter into the wells of the muffin pan, filling each about 3/4 full.

Bake in your preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool before serving. Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.

Yield: 12 muffins

Source: Slightly adapted from Bakers Royale

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