Back in early February, I had come across a recipe for Black Velvet Muffins in the Jan/Feb issue of Better Homes & Gardens magazine. I finally had a chance to try them, and I tweaked the recipe to turn them into Chocolate Chip Cocoa Muffins—they’re really good! If you’re a chocolate-lover (and who isn’t?), you’ll enjoy these muffins!
I added more chocolate chips to the batter, used regular unsweetened cocoa powder instead of black cocoa powder, and used unbleached flour instead of bleached. I guess you could call these dessert muffins because they’re so chocolatey! But you can still enjoy them for breakfast—they’re a great excuse to have chocolate for breakfast! 🙂
Chocolate Chip Cocoa Muffins
CHOCOLATE CHIP COCOA MUFFINS by NancyC, adapted from Better Homes & Gardens
Makes 14 standard size or 7 jumbo muffins
1/4 cup unsweetened cocoa powder, plus a little extra for sprinkling into muffin cups
1 1/2 cups all-purpose unbleached flour
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips
3/4 cup buttermilk
1 large egg
1/2 cup light olive oil or canola oil
1 Tablespoon apple cider vinegar
Optional: additional mini semi-sweet chocolate chips for sprinkling on top
Preheat oven to 350˚F. Line two 12-cup standard muffin pans with 14 paper liners or two 6-cup jumbo muffin pans with 7 jumbo paper liners. Lightly sprinkle some cocoa powder in the bottom of each liner; set aside.
In a medium bowl, combine flour, both sugars, cocoa, baking powder, baking soda and salt. Stir in mini chocolate chips. Make a well in the center of the mixture; set aside.
In another medium bowl, whisk together the buttermilk, egg, oil, and vinegar. Add to flour mixture and stir until moistened.
Spoon batter into prepared muffin cups, filling each about 3/4 full. Bake standard muffins 18 to 20 minutes or jumbo muffins 25 to 30 minutes, until toothpick in centers comes out clean.
Cool muffins in pans for 5 minutes. While cooling, sprinkle additional mini chocolate chips on the tops of the muffins, if desired. After 5 minutes, remove muffins from pans to a wire rack to cool completely.
Recipe from NancyC | nancy-c.com
The mini chocolate chips helps give these muffins a rich chocolate flavor. Are you a fan of chocolate and chocolate muffins?
NancyC 
4 responses to “Chocolate Chip Cocoa Muffins”
Chocolate on chocolate! What’s not to love?
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Exactly! 😀
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You are right, I would enjoy these muffins with your tweaks.
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I’m glad these muffins sound good to you, Karen! 🙂 I am getting your comments, just haven’t been online alot lately! 🙂
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