This week we are doing an admin recipe swap at Spoonful of Foodies! If you haven’t checked it out yet, please do! We have some great bloggers sharing recipes daily, as well as cooking/baking Q & A and FREE FOR ALL theme days. You don’t have to be a blogger to join our group! Anyone who enjoys delicious food (ahem, that means YOU!) can join! 🙂
For the swap, I chose Jennifer’s Chocolate Chip Muffins. I love an excuse to make a chocolate dessert! Okay, I know, muffins are technically a breakfast item, but since a muffin is really a cupcake without frosting, you can eat them any time of day……
The biggest challenge with this recipe was converting Jennifer’s metric measurements to the US system (this gal is from Australia, that’s how they bake down under) and finding a way to to put my own spin on a classic muffin. I ultimately decided to add some espresso powder, as well as a handful of milk and white chocolate chips. Although I substituted granulated sugar, 2% milk and canola oil for the caster sugar, buttermilk and sunflower oil, I followed Jennifer’s instructions almost to a T. These muffins have an incredible crumb, and the rich chocolate flavor is enough to satisfy even the most discerning chocoholic. Be sure to head on over to Jennifer’s page, Milk and Honey, to see her latest cake recipe and her GORGEOUS food photography. Enjoy! 🙂
- 1 cup cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup cocoa powder (I used Hershey's 100% Cacao Natural Unsweetened)
- 3/4 cup sugar
- 1 cup - 1/2 cup each - milk and white chocolate chips (I used the Ghirardelli brand)
- 1 cup 2% milk
- 1/3 cup canola oil
- 1 egg
- 1 TBSP instant espresso powder
- 1 tsp vanilla
- Preheat the oven to 400 degrees Fahrenheit.
- Line a muffin pan with paper liners.
- Put the flour, baking powder, baking soda, cocoa powder, sugar and chocolate chips in a bowl and mix together thoroughly. Set aside.
- In a separate bowl, whisk the milk, oil, egg, espresso powder and vanilla together until combined.
- Pour the wet ingredients into the dry ingredients and stir to combine. Do not over mix.
- Divide the batter evenly among the paper liners.
- Bake for 12 minutes, then sprinkle the tops with the remaining chocolate chips.
- Bake an additional 8 - 10 minutes until muffins are springy on top.
Adapted from Milk and Honey