Chocolate, Chocolate Chip Muffins

15m
Prep Time
25m
Cook Time
40m
Ready In

Recipe: #4020

January 12, 2012



"This came from an old chocolate cookbook. A moist and chocolaty muffin that tastes great with a cup of coffee or glass of milk for breakfast or for a snack. It is not a super big muffin, nor is it too small. I use a jumbo muffin pan that holds 6 muffins. I think they make the perfect size muffins."

Original is 6 servings

Nutritional

  • Serving Size: 1 (111.5 g)
  • Calories 463.7
  • Total Fat - 30.4 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 29.5 mg
  • Sodium - 133.4 mg
  • Total Carbohydrate - 45.7 g
  • Dietary Fiber - 1.5 g
  • Sugars - 28 g
  • Protein - 4.7 g
  • Calcium - 38.6 mg
  • Iron - 1.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 375 degrees.

Step 2

Grease and flour a jumbo muffin pan (6 muffins), or add extra-large paper liners to pan.

Step 3

In a mixing bowl, beat Crisco and sugar until fluffy.

Step 4

Beat in the egg and vanilla.

Step 5

Sift the flour, cocoa, baking soda and salt into the butter-sugar mixture, and mix on low speed, while adding the milk. Mix thoroughly.

Step 6

In a small bowl, add the teaspoon of flour and toss with the chocolate chips to coat; fold into the muffin batter mixture.

Step 7

Fill the 6 extra-large muffin cups equally. Sprinkle a few mini chocolate chips over the tops of muffin batter.

Step 8

Bake for 25 minutes.

Step 9

Remove from oven and cool completely on wire racks. (Optional) Mix together cocoa and powder sugar and sift mixture over muffins after cool, if desired.

Tips


No special items needed.

0 Reviews

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