At home, we never tire of these muffins that I have been making for several years. Most of the time we enjoy them for dessert accompanied by a coffee or a glass of milk. If I serve them for breakfast I accompany them with nuts to obtain a meal with sufficient protein.
12 Muffins
Set the oven rack in the center of the oven. Preheat the oven to 400 °F. Butter or line 12 muffin cups.
In a large bowl, beat the egg, milk and oil until well blended.
In another bowl, whisk the flour, sugar, cocoa, baking powder and salt and add into the liquid mixture, beating until smooth, not more. Fold in the chocolate chips.
Pour the batter into the muffins cups with a large spoon or an ice cream scoop and bake 15 to 18 minutes until a toothpick inserted in the center of the muffin comes out clean.
Let stand 5 Minutes, remove from the pan to cool on wire racks. Store muffins in a airtight container for 2 days. They can be frozen for 2 months.
Ingredients
Directions
Set the oven rack in the center of the oven. Preheat the oven to 400 °F. Butter or line 12 muffin cups.
In a large bowl, beat the egg, milk and oil until well blended.
In another bowl, whisk the flour, sugar, cocoa, baking powder and salt and add into the liquid mixture, beating until smooth, not more. Fold in the chocolate chips.
Pour the batter into the muffins cups with a large spoon or an ice cream scoop and bake 15 to 18 minutes until a toothpick inserted in the center of the muffin comes out clean.
Let stand 5 Minutes, remove from the pan to cool on wire racks. Store muffins in a airtight container for 2 days. They can be frozen for 2 months.
