Chocolate Chocolate Chip Nut Muffins. You heard me, two chocolates and some nuts in a paper wrapper of heavenly goodness. So I went trolling for a good recipe. A really good one. But I couldn't find any! With the plethora of CCC (that's chocolate chocolate chip) muffin recipes on the 'net, I thought I'd find something. But every recipe I came across had to be tweaked to make it truly spectacular. So I sat down with the best one I found, read over the reviews, and put together something that turned out as yummy as anything I've ever had the pleasure of baking.
Now, I know muffins aren't bread. But they have flour and leavening, so by damn, they're getting blogged about! On to the recipe!
2 cups (8 1/2oz, 240g) all-purpose flour
3/4 cup (2 1/8oz, 62g) cocoa powder
3/4 cup (5 1/2oz, 155g) white sugar
3/4 cup (4 1/2oz, 128g) brown sugar *NOTE : Scoop the brown sugar, do not pack.*
2 tsp (3/8oz, 10g) baking powder
1/2 tsp (1/8oz, 4g) baking soda
1/2 tsp (1/8oz, 5g) salt
1 1/2 cups (12oz, 340g) milk
2 tbsp (1oz, 28g) veggie oil
1 tsp (1/8oz, 5g) vanilla extract
2 eggs *NOTE : Using American Large eggs! Use roughly 3 1/2oz, 100g of eggs.*
1 cup (6 3/4oz, 190g) chocolate chips
1 cup (4oz, 112g) chopped nuts
Preheat oven to 350F (175C). Grease or line muffin tins.
Bowl 1: Whisk together flour, cocoa, sugars, baking powder, baking soda, and salt.
Bowl 2: Beat together milk, oil, vanilla, and eggs.
Combine the contents of bowls 1 & 2, being careful not to overwork. Stir in chocolate chips and nuts.
Fill muffin cups about 3/4 full.
Bake for 20-25 minutes. (Toothpick test is difficult because of chocolate chips, but if muffins seem too soft and “wiggly” after 20 minutes, bake the extra 5.)
Cool in pan 5-10 minutes, then turn out onto a rack and cool completely.