Chocolate Chocolate Chip Muffins

Chocolate Chocolate Chip Muffins

Susan C
Edited on Apr 09, 2009

Oh so rich and oh so easy! I like to make these into mini-muffins, so I don't have to eat a whole big muffin at one time. You can substitute any sort of chocolate chips, including white chocolate, dark chocolate, or mini chips, for the semi-sweet chips. Buttermilk makes the muffins lighter and fluffier than plain milk, but you may use either.


3 cups all purpose flour, sifted
1-1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
3/4 cup baking cocoa (not sweetened)

2 large eggs, beaten until creamy and yellow
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
3/4 to 1 cup buttermilk (or use plain milk)

2 cups Nestle's semi-sweet chocolate morsels


Preheat oven to 400 degrees F. Line muffin tins with paper liners, if using, or spray with non stick coating. I do not use muffin papers.

Sift together dry ingredients, using a sieve, into a large mixing bowl.

Pour in liquid ingredients, which you may beat all together for ease in blending with dry ingredients. Do not overbeat, just whip enough to blend. A few lumps are fine.

Stir in semi-sweet morsels, or others of your choice.

Bake in preheated 400 degree F. oven for 15 (mini muffins) to 25 (jumbo) muffins, until top is risen and springs back when pushed with a fingertip.

Great with butter and jam. Also good plain, especially if briefly reheated so the chips are soft. Makes 48 mini or 18 jumbo muffins. May be frozen.

Not a NESTLÉ®-tested recipe.

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