Chocolate muffins recipe
 Prep Time: 15 minutes
 Cook Time: 20 minutes
 Yield: makes 12-18 muffins
Members
 Yadi Alexandra
Molina Alvarez
 Alicia Carolina
Patiño Romero
Ingredients Preparation
 2 cups all-purpose flour: 260
grams
1. Preheat oven to 350° F.
 ¾ cup cocoa powder
 ¾ cup granulated sugar
2. Combine the flour, cocoa powder,
 1 Tbsp* baking powder baking powder, sugar and salt in a
 ½ tsp** salt large bowl
 1 ¼ cups whole milk
 2 large eggs, beaten 3. Combine the milk and the melted
 2 Tbsp butter, melted butter. Then add the oil, and finally
 1/3 cup olive oil or vegetable whisk in the beaten eggs and stir in
oil the vanilla extract
 1 tsp pure vanilla extract
 1 cup semi-sweet chocolate
chips, plus 1/3 cup additional
chocolate chips for
sprinkling
*Tbsp = tablespoon

4. Thoroughly grease and flour a
muffin pan, or better yet, you can
use paper muffin liners
5. Add the liquid ingredients to the dry
ones and mix no more than ten seconds.
The batter should be visibly lumpy.
That’s OK! It’s extremely important not
to overmix the batter, or the resulting
muffins can be hard or misshapen
TIP: The dry and wet ingredients,
respectively, can be mixed in advance,
but as soon as the wet and dry
ingredients have been combined with
each other, the liquid will activate the
baking powder and the batter needs to
be baked right away.
6. With a rubber spatula, gently fold 1
cup of chocolate chips into the batter.
Don’t overwork the batter
7. Carefully spoon the batter into the
prepared muffin pan. You can use a
small ladle or even an ice-cream scoop
8. Finally, sprinkle the remaining
chocolate chips onto the tops of the
muffins, and transfer to the oven
immediately
9. Bake 18-20 minutes or until a
toothpick inserted into the center of a
muffin comes out clean
10. Remove pan from the oven and let
the muffins cool for five minutes in the
pan. Then remove the muffins from the
pan and let them cool another five
minutes on a wire rack