Need an excuse to have chocolate in the morning? This muffin recipe will give you a quick fix. The tops are crispy and the insides have just enough chocolate and a hint of cinnamon. They don’t take very long to make and are best served the same day while still a little warm.
Muffins fall into the category of “quick” breads because they are chemically leavened instead of taking hours to proof with yeast. What’s even better about this quick bread is that you don’t need to take out your electric mixer. Lots of quick breads are made using the liquid-fat method. Basically, you combine all your dry ingredients in a bowl and your wet ingredients (the fats) in one bowl and then quickly mix the two and stir until just combined.
Ingredients (makes 12 muffins)
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 stick (4oz.) unsalted butter melted but not hot
1/2 cup milk
1 cup semisweet chocolate chips
1tbs granulated sugar
Procedure
1. Preheat oven to 375 F and line your muffin tin or generously butter.
2.Mix the flour, baking powder, salt, sugar in a large bowl.
3. Whisk the eggs, vanilla, butter and milk in another bowl
4. Add the liquids to the the dry ingredients mix until almost combined and then add the chocolate chips and mix until combined.
5. Fill the muffin tins evenly with the batter. I used an ice cream scoop to keep it from getting messy and get a more even distribution between the 12 muffins.
6. Sprinkle the 1 tbs of sugar over the tops. This gives the tops a crunch.
7. Bake for about 20-25 minutes or until a toothpick comes out clean when poked in the center.
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what a great start to morning this muffin would make! LOOKS delicious Urvashee, as if I needed more reasons to eat chocolate in life
u post this. DUH 