Chocolate Muffins

Have you noticed yet how much my family and I love muffins? I’m trying to get some of our favorite muffin recipes entered here, so here is our current favorite chocolate muffin recipe. We like to bake these in different types of pans—a shortcake pan makes yummy raspberry or strawberry chocolate shortcakes and a donut pan makes an incredible baked chocolate donut (especially when glazed with chocolate glaze and topped with colorful sprinkles). I had trouble taking a picture that shows just how yummy these are, so I guess you’ll just have to try them to find out for yourself.

2 cups (8 ½ ounces) all-purpose flour
¾ cup (3 ¼ ounces) cocoa powder
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups (9 ½ ounces) sugar
8 tablespoons (1 stick, 4 ounces) butter, melted and slightly cooled
2 large eggs
1 to 1-¼ cups (I use 9 ounces) buttermilk
2 teaspoons vanilla extract
1 cup (6 ounces) chocolate chips

Preheat the oven to 375°F. Spray muffin tin with Baker’s Joy and set aside.

Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add chocolate chips to dry mixture. In a small bowl, mix together the sugar, butter, eggs, buttermilk, and vanilla. Add wet ingredients to dry ingredients and mix just until dry ingredients are incorporated. Using a muffin scoop, fill muffin cups. The cups should be full.

Place muffins in the oven and increase the oven temperature to 400°F. Bake for 14 to 18 minutes, or until muffins are done. Remove from the oven and place on a wire rack. Remove from pan within 5 minutes.

Makes 12 standard muffins.