It was time for a new muffin recipe. Soup was on the dinner menu to combat the sickness that finally made it’s way to our house (I had hoped with March’s arrival we had missed the fall/winter plagues, but alas), and soup-for-dinner always calls for some kind of freshly-baked side.
I was thinking chocolate chip muffins to appease a feverish weeper who had wanted *paaaannncaaaaaakes, waaaaah*, but a quick Google search turned up these and I knew the double chocolate would be even more likely to win him over. I was right.
A double chocolate muffin and straight to bed, and he woke up the next morning with the declaration, “I am feeling AWEsome!” Another chocolate muffin for breakfast to ensure the feeling lasts.
Carl considered these cupcakes, but I think the oats take them firmly into the muffin category. Though I wouldn’t turn one down if you threw a little frosting on top, let’s be serious.
You can’t judge these muffins by their photos…I decided to take a break from laundry sorting to snap a few pictures, and my little helper was determined to get his hands on things.
He got in a good lick before I could stop him, which won him his desired muffin. I guess the pictures are just further evidence of their winning taste ;)
- 1¼ cups all purpose flour
- 1 cup granulated sugar
- ¾ cup quick cooking oats
- ⅓ cup cocoa powder
- 1 Tbsp baking powder
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips, ideally miniauture (optional)
- 2 large eggs
- 1 cup milk (preferably NOT skim)
- ⅓ cup vegetable or canola oil
- 1 teaspoon vanilla
- Preheat oven to 375 degrees Fahrenheit. Grease or line 11 muffin cups with paper liners.
- In large bowl, whisk together flour, sugar, oats, cocoa, baking powder and salt. Stir in chocolate chips, if using.
- In medium bowl, whisk eggs, milk, oil and vanilla until very smooth.
- Add milk mixture to flour mixture, stirring until just moistened and no streaks of flour remain.
- Spoon batter into prepared muffin cups and fill extra muffin cup half full with water to ensure even baking.
- Bake in preheated oven for 18-20 minutes, or until a toothpick inserted in center of muffin comes out clean. Let sit in pan for 5 minutes, then transfer to wire rack to cool.
Adapted from Robin Hood.