If you don’t like chocolate muffins, then something is wrong with you. Seriously, seriously wrong. Like any good little chocolate lover, having a chocolate muffin fits right into fulfilling my chocolate craving from time to time. There is just something about a chocolate muffin with gooey chocolate chips inside that gives me the shudders (the good kind).
I found this recipe on Sugar, Spice, and Family Like and thought I would put my own twist to the recipe. Of course, every new recipe will have its successes and disasters, so I’ll definitely let you know what worked for me and what didn’t.
Ingredients (Makes 18)
1 1/2 cups All Purpose Flour
3/4 cup Sugar
1/4 teaspoon Salt
2 teaspoons baking powder
1/2 cup unsweetened cocoa powder
1/2 cup coffee (cold)
1/2 cup Semi-sweet Chocolate Chips
1/2 cup vegetable oil
1/4 cup sour cream
1/2 cup milk
2 Large Eggs
1 teaspoon Vanilla Extract
1 cup chopped strawberries
Preheat oven to 375°F.
In a bowl, mix together flour, sugar, salt, baking powder, and cocoa powder.
In a larger bowl, whisk the vegetable oil, sour cream, coffee, milk, eggs, and vanilla extract together.
Fold dry mixture into the wet mixture and stir.
Add in the strawberries and chocolate chips and stir just until well blended.
Place paper-lined muffin cups in the muffin pan and fill them 3/4 full.
**At this point, I deviated a little (maybe more than a little) and decided to add some Hershey’s chocolate to some of the muffins and Caramel to others. I filled the muffin tins 1/4 to 1/2 full, then added the extra ingredients.**
**I then covered it up with the muffin mix and made sure the time as 3/4 full (I’m an overpourer so some of the we almost all the way full.**
Sprinkle the top of the muffins with strawberries and chocolate chips.
Place pan in the oven and bake 20 – 25 minutes or until toothpick comes out clean (if you do not have a toothpick, then watch until the muffins are domed and springy to the touch).