I was in the mood to make muffins today! I decided on this recipe because the picture looked delicious! The picture was right of course. The texture is nice and fluffy, not dense at all. And they're super easy too! I got 18 smaller muffins, but you could fill the cups more and get 12 bigger ones if you wanted to.
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsweetened cocoa powder
3/4 cup sugar
1/3 cup semisweet chocolate chips
1/3 cup white chocolate chips
1/4 cup strong coffee, room temperature
3/4 2%cup milk
1/3 cup canola oil
1 teaspoon vanilla
more chocolate chips for the top
Preheat the oven to 400F and line your muffin tin with paper liners.
In a large bowl, sift together all the dry ingredients. Stir in the both chocolate chips.
In a measuring cup, measure the coffee to the 1/4 cup line. Add milk until it reaches the 1 cup line. Add canola oil until it reaches the 1 1/3 cup mark. Then, with a fork, beat in the egg and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula just until moistened.
Divide between however many muffin cups you want to make and sprinkle some more chocolate chips on top. Bake for 13-18 minutes depending on the size of your muffins. Until your toothpick comes out clean. If you smell something burning, you've left them in too long.
Adapted from Foodaphilia.