Whole Wheat Dark Chocolate Chip Muffins
 
Prep time
Cook time
Total time
 
Made with whole wheat flour, dark chocolate chips, milk and oil, these eggless chocolate muffins are my recent favorite. Moist, soft and perfectly baked muffins are good for lunch boxes or with your morning coffee.
Serves: 12 muffins
Ingredients
  • 1¾ cup whole wheat flour
  • ¾ cup + ¼ cup dark semi-sweet chocolate chips
  • 3 tbsp cocoa powder
  • ¾ cup sugar
  • 1 cup milk
  • ⅓ cup vegetable oil
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp vanilla extract
Directions
  1. Preheat the oven to 350°F. Lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan.
  2. Sift all the dry ingredients together in a large bowl, alng with the sugar.
  3. Melt ¾ cup chocolate chips with 1 tbsp milk in a microwave by heating for 30 seconds or so, in 10 second intervals, and stirring in between.
  4. In another bowl, mix the oil, milk, and vanilla extract, then add in the melted chocolate chips and stir to mix well.
  5. Add the dry flour mixture to the wet ingredient bowl and combine with a spatula until everything is incorporated and no dry flour can be seen. Do not beat or over-mix, or the muffins will turn out flat.
  6. Fill the mixture in the prepared muffin pan, filling them upto ¾ level. Sprinkle the remaining chocolate chips on top of each muffin cup.
  7. bake for around 20 minutes until a toothpick inserted in the center comes out clean.
  8. Remove from oven and let them cool on a wire rack, then let them cool to room temperature before serving.
Recipe by Fun and Food Cafe at https://www.funandfoodcafe.com/whole-wheat-dark-chocolate-muffins/