I’ve been seeing chocolate everywhere. I guess there are other sweets around me, but my system refuses to acknowledge anything else.
The chocolate I’ve been seeing, comes in fancy forms and shapes, unlike those simple looking (but “effective” I have to add) muffins, but since I’ve been away this long weekend (we had Monday off) and I’m working a more-than-full time job, it’s quite difficult for me to find the peace and quiet I need in order to bake something (it’s sorta my meditation time). So, the green mixer had the time off.
And no, if you are wondering, we didn’t go to the beach for the first of the year swim/sunburn/or ice cream (important milestones in ones summer, in Greece). We had a wedding to attend, in a small village, resulting coming back to an empty fridge and cupboards.
But I was not feeling good about not making and posting anything here, so I managed to make these muffins, which disappeared as quickly as it took me to make them. No one ever denies a chocolate treat, for sure (ok, I may have delivered a couple to friends personally).
I found this recipe on Pinterest. I’ve been resisting it for some time now, although I had registered a long time ago, but due to peer group pressure (yeah, I’m not 16, I know), I jumped on the pinterest wagon at last and created some boards. I wonder if I will manage to find time to follow everything.
A few words about the recipe
- Quick and easy recipe, perfect for breakfast or/and to accompany coffee (they are made and eaten on the spot) and the muffins are not overly sweet
- if you like nuts, feel free to add some, it will be a good idea
- if you are not very fond of coffee or don’t have instant espresso you can omit it from the recipe
from My Baking Addiction
1 3/4 cups (220grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons dark unsweetened cocoa powder (Hershey’s Special Dark)
3/4 cup sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup vegetable oil (I used sunflower)
1 large egg, lightly beaten
2 teaspoons instant espresso granules dissolved in 2 teaspoons hot water (I used Nescafe instant espresso)
1 teaspoon pure vanilla extract
Preheat the oven to 200C. Lightly grease a standard muffin tin, or line with paper muffin cups.
In a large bowl, combine the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips.
In a medium bowl, combine the milk, oil, egg, dissolved espresso granules, and vanilla; whisk to combine.
Add the wet ingredients to the dry ingredients and stir until just combined. Batter may be slightly lumpy – that’s okay.
Divide the batter between the prepared muffin wells. Sprinkle the remaining 1/4 cup chocolate chips on top of the muffins.
Bake in preheated oven for 18-20 minutes or until the muffins are dark, risen and springy and a toothpick inserted comes out clean (it took 18 minutes in my oven).
(this recipe made 12 muffins and 12 mini muffines)
Judges’ verdict: 9/10 (some people are yet to answer)