Double Chocolate Muffins

Name: Double Chocolate Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 18
Ingredients: 1 1/2 cups (375 mL) buttermilk or yogurt; 1 cup (250 mL) packed brown sugar; 1/3 cup (75 mL) Vegetable or Canola Oil; 2 eggs; 2 tsp (10 mL) vanilla extract; 2 cups (500 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 2/3 cup (150 mL) cocoa powder; 1 tsp (5 mL) baking powder; 1 tsp (5 mL) baking soda; 1 cup (250 mL) semi-sweet chocolate chips

Prep Time 15 mins

Cook Time 20 mins

Serves 18

Difficulty N/A

Ingredients

1 1/2 cups (375 mL) buttermilk or yogurt
1 cup (250 mL) packed brown sugar
1/3 cup (75 mL) Vegetable or Canola Oil
2 eggs
2 tsp (10 mL) vanilla extract
2 cups (500 mL) Robin Hood^® Original All Purpose Flour
2/3 cup (150 mL) cocoa powder
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 cup (250 mL) semi-sweet chocolate chips

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 375ºF (190ºC). Line 18 muffins cups with paper liners.

Step 2:

Whisk buttermilk, sugar, oil, eggs and vanilla in a large mixing bowl. Add to dry ingredients.

Step 3:

Stir just until batter is combined. Add chocolate chips and gently mix into batter. Be careful not to over mix the muffin batter. Place batter into prepared pans.

Step 4:

Bake in preheated oven for 18 to 20 minutes or until a toothpick inserted in centre of muffin comes out clean. Cool for 5 minutes before removing from pans. Cool completely on wire rack.