Chocolate Chocolate Chip Muffins


I’m at this weird point in my pregnancy were I’m hungry but I don’t crave anything and even when I crave it by the time I have it I’m just okay about it once I have it.

And baking and cooking?

I have done far too little of it. It’s hard to make things when you’re not craving things!

I decided I needed to give myself a kick in the butt and I decided to make my favorite muffins. Chocolate Chocolate Chip Muffins. Normally I don’t like double chocolate anything but for some reason these muffins get me every time. I love the big huge ones with the huge muffin tops.

Unfortunately my own personal muffin top is bigger than it needs to be so I opted to make smaller muffins. It fills my need for the double chocolate without filling out the waist line. If I can manage to only eat one of course 😉

So here it is for you, eat one or many 🙂

Start by combing all of the dry ingredients 2/3 cup Cocoa, 1 3/4 cup All Purpose Flour , 1 1/2 cup Brown Sugar , 1 teaspoon Baking Soda, 3/4 teaspoon Salt and 1 teaspoon Instant Coffee

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Once combined you will need a very willing toddler to dump 1 1/2 cups of chocolate chips into the mixture. If you don’t have one I can let you borrow mine but only for a little 🙂

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In a separate bowl combine 2 large beaten Eggs, 3/4 cup Milk, 2 teaspoons White Vinegar, and 1 tablespoon Vanilla

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Once you’ve combined the above ingredients add 1/2 cup Butter, melted. Mix again and then pour the mixture into your muffin tin filling each cup about 3/4s of the way.

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Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean. I also made mini muffins for Mason. The mini muffins take about 10-15 minutes at the same temperature!

Once the muffins are done let them sit for about 5 minutes in the muffin tin and then transfer to a wire cooling rack to cool further or serve immediately for a delicious warm muffin. Warm is my favorite 🙂

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Chocolate Chocolate Chip Muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 24 Muffins


2/3 cup Cocoa
1 3/4 cup All Purpose Flour
1 1/2 cup Brown Sugar
1 teaspoon Baking Soda
3/4 teaspoon Salt
1 teaspoon Instant Coffee
1 1/2 cup Chocolate Chips
2 large Eggs
3/4 cup Milk
2 teaspoons White Vinegar
1 tablespoon Vanilla
1/2 cup Butter, melted


  1. Preheat oven to 350 Degrees & line muffin tins with paper liners
  2. In a large bowl whisk the cocoa, flour brown sugar, baking soda, salt and instant coffee. Then add the chocolate chips.
  3. In a medium bowl combine the eggs, milk white vinegar and vanilla.
  4. Pour the wet ingredients into the dry ingredients and combine then add the melted butter. Mix again.
  5. Fill each muffin cup up 3/4 of the way. Bake for 20-25 minutes. The muffins are done when a toothpick inserted into the center of the muffin comes out clean.
  6. Let sit in the muffin tin for 5 minutes and then move to racks to cool. They taste delicious warm or cold!
  7. Freezing Directions:
  8. Freeze by placing the muffins on a cookie sheet. Once the muffins are frozen you can store them in a zip lock bag! Defrost the night before by placing them in the fridge or take them directly from the freezer wrap it in a paper towel and heat for 30-45 seconds.

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