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Easy Chocolate Muffins

by on June 24, 2010 · 13 comments

I’ve developed a new appreciation for self-rising flour. It makes biscuits and muffins a little softer, and skipping the step of adding baking powder and salt to the flour is a plus. I don’t plan on using it in everything, but I like finding new recipes that benefit from self-rising flour and I think this is one of them.

Chocolate Muffins

These were quick to prepare, had just the right amount of chocolate, domed nicely, and were dense and heavy enough so as not to be confused with chocolate cupcakes. With just 1/4 cup of sugar they weren’t very sweet, but the added 1/2 cup chocolate chips balanced things out. Still, I recommend using a “generous” ¼ cup of sugar, unless you are really keen on not-too-sweet muffins, in which case you should stick with the ¼ cup.

The evaporated milk was another interesting ingredient and one I’d never used in muffins. I think it might have contributed to the muffin’s texture by adding extra dairy and less moisture. Either way, I’d use it again.   This recipe is going to be a mainstay, but I plan on increasing the sugar just a tad.

 

Easy Chocolate Muffins
 
Prep time
Cook time
Total time
 
An easy chocolate muffin recipe made with self-rising (self-raising) flour
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 3/4 cup plus 2 tablespoons (110 grams) self rising flour
  • 3 tablespoons (14 grams) unsweetened natural cocoa powder
  • 1/4 cup (60 grams) granulated sugar
  • 5 tablespoons (71 grams) salted butter, melted and cooled
  • 1 large egg
  • 3 oz (84 grams) evaporated milk (1/4 cup plus 2 tablespoons)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips**
Instructions
  1. Preheat oven to 400 degrees F. Line 6 muffin cups with large paper liners
  2. Mix flour, cocoa and sugar in a mixing bowl.
  3. Whisk butter, egg, evaporated milk and vanilla in a separate bowl.
  4. Add milk mixture to flour mixture and stir until just combined. Fold in chocolate chips. Spoon the mixture evenly into prepared muffin cups. Put muffins in the oven on center rack.
  5. Reduce heat to 350 F.
  6. Bake for 17-20 minutes or until a toothpick inserted comes out with most crumbs. Cool on a wire rack
Notes
**These muffins aren’t extremely sweet, so they really do need the chocolate chips UPDATE: I tested these again and added 2 tablespoons of brown sugar. With the extra 2 tablespoons, the muffins were sweet — not overly so, but more dessert-like. If you know you like sweet muffins, you may want to add the extra brown sugar. I wouldn’t add over 2 T.

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Published on June 24, 2010

{ 13 comments… read them below or add one }

CindyD June 24, 2010 at 2:34 pm

I’m guessing since the recipe includes butter/baking sticks that one could use fat free evaporated milk. Putting these on my “try in cooler weather” list!

Anna June 24, 2010 at 3:23 pm

Cindy, I think the fat free evaporated milk would be fine. These were really good! Like I said above, my only advice is to use a slightly generous measure of sugar and not to skimp on the chocolate.

Cakelaw June 24, 2010 at 5:59 pm

The use of evaporated milk is interesting. These sure look good – definitely worth a try. We use SR flour a lot in Australian recipes; it was only when I started TWD that I reversed my use ratio to plain flour and baking powder.

bernadettebear June 25, 2010 at 7:44 am

Yum! and six muffins – just the right amount. Thanks.

LisAway June 25, 2010 at 7:58 am

I will DEFINITELY be making these, and adding more sugar. I will also have to use a SR flour substitute, which loses me the quicker mixing up, but I don’t mind adding a couple of extra ingredients. :) So far my favorite double chocolate muffins are the yogurt ones you posted long ago, and I make them regularly. I’ll comment on here when I try these. Thanks for the recipe!

Anna June 25, 2010 at 8:32 am

Lisa, I can’t wait to hear how they turn out! I guess self-rising flour is the norm where you are, right?

Anna June 25, 2010 at 8:33 am

Six muffins is the perfect amount for us as well.

Anna June 25, 2010 at 8:36 am

I used to use the baking powder/salt/all purpose substitute and I still do in a pinch, but I think the flour they use for self-rising (or at least the brand I buy) might be made with a softer wheat. I’m going to have to research that, but I think I get better results for certain things (not cookies) when I use it.

Sue June 25, 2010 at 11:00 am

This recipe is definitely going on the to try list! I love the double chocolate muffins with the pumpkin that you wrote about in the past. I actually prefer them to brownies and cake! I never dreamed I would like chocolate muffins so much so these have real interest to me.

Anna June 25, 2010 at 12:35 pm

Sue, I tested with an extra 2 tablespoons of brown sugar. It definitely added sweetness, but I can’t decide if I like the sweeter version better than the less-sweet version.

Barb June 26, 2010 at 7:36 pm

I can’t wait to try these! I have a lot of self-rising flour that I just don’t know what to do with. I also *love* chocolate muffins. mmm thanks for sharing :)

C L June 27, 2010 at 10:29 am

My coworkers are going to LOVE these gems! :) Now if I can figure out how to make these into jumbo muffins. LOL :)

LisAway July 28, 2010 at 4:09 am

I doubled this recipe last night. These are really good! I nearly doubled the sugar, which is why I think mine weren’t as pretty as yours, the tops spread a bit more, but they taste very yummy!

And about the flour, I’ve never seen self rising flour in Poland. They have a million different kinds each with a number. The higher the number the more finely ground (or whatever) so cake flour has the highest number. For regular baking I just use the one right below cake flour. And for this self rising I just added 1 1/2 t baking powder and 1/2 t sald per cup of flour and it worked great (unless that’s why mine didn’t rise so well, but I don’t think so)

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