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Double Chocolate Chip Muffins Recipe


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     Double Chocolate Chip Muffins

Category   Breakfast - Brunch
Sub Category   None

2 cups flour
2/3 cup cocoa
1/2 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips, divided
1 1/3 cups milk
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla

Preheat oven to 400 degrees F. Coat muffin tins with non-stick cooking spray. In a large bowl, combine the dry ingredients. Stir in 1/2 cup chocolate chips. In a separate bowl, combine the liquid ingredients and whisk until smooth. Fold into the dry ingredients just until moist. The first trick is to NEVER use a hand mixer. Think of muffin batter as a tiny soft baby that can easily crush.The best utensil for mixing muffins is a wooden spoon. Make a well into the dry ingredients of the muffins and add the wet ingredients into the hole. Gently fold the dry ingredients over and stir softly. Never stir the batter more than 20 times count each turn of the spoon around the bowl as one, two, and so on.
It is okay to have some lumps in the batter. The object is not to rid the batter of the lumps, but to not overmix. When putting the batter into the muffin tins, I like to use one of two methods. The first, method is to use a 1/4 cup measuring cup. My other favorite method is to use an ice cream scoop with the sliding piece inside to easily push the batter out of the spoon and into the cup. Sprinkle with the remaining chocolate chips. Bake at 400 degrees F. for 20 to22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before removing from the pan. For a gourmet touch, use parchment paper cut into squares as muffin cups. When the muffins come out of the oven and have cooled slightly, sprinkle with large granulated sugar.

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