And the muffin obsession continues…. these muffins are awesome! I made them for Lizzy’s birthday brunch this last weekend and they are fantastic. They are rich and delicious and have so much chocolatey flavor in every bite! I made them the night before, knowing that I would be super busy in the morning, and stored them in an airtight container. The next morning they were still perfect! I think these would be great to make in advance for quick breakfasts on the go. I know that with trying to get the girls and myself ready, it’s a zoo every morning, so I’m always up for anything that makes it a little easier for me!
I used a combination of dark chocolate and semi-sweet chocolate chips, but I think these would be great with any combination of baking chips… white chocolate, butterscotch, mint, milk chocolate, the sky’s the limit! The muffins themselves are very chocolatey but not overly sweet, and the chocolate chips make them even more flavorful and fun!
Chocolate Overload Muffins2 cups flour2/3 cup cocoa powder3/4 cup granulated sugar2 teaspoons baking soda1/2 teaspoon salt1 cup total of chocolate chips or baking chips + more for sprinkling on top (mix a few kinds together to make it more fun!)1 1/3 cup milk1/3 cup oil (I used canola)2 large eggs1 teaspoon vanillaPreheat the oven to 400. Prepare muffin pans by spraying with cooking spray or lining with paper liners (I got 18 muffins from this recipe). In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, salt, and chocolate chips. In a large measuring cup or small bowl, whisk together the milk, oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients, and mix until just combined. Spoon into prepared muffin cups, filling 2/3 full, and sprinkle with additional chocolate chips if desired. Bake 20-23 minutes or until a toothpick inserted in the center comes out clean. Let cool 5-10 minutes before removing to a cooling rack.