Prep 15 mins
Cook 20 mins
I was originally interested in making a chocolate nut bread from Very Best Baking but decided I needed something more chocolaty and with more spices. So I decided to merge that recipe with another muffin recipe I use that calls for cinnamon and nutmeg. I wanted it to look chocolaty too though so I also added cocoa powder. I do want to add that this recipe is not very sweet. It is just right. You can use just all purpose flour if desired. This recipe will make 48 regular sized muffins or 24 Texas sized muffins. You can also freeze some for later.
- 4 cups all-purpose flour
- 4 cups whole wheat flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 tablespoons baking soda
- 2 teaspoons salt
- 8 tablespoons unsweetened cocoa powder
- 4 large eggs
- 3 1⁄2 cups milk
- 1 1⁄3 cups vegetable oil
- 3 cups semisweet chocolate morsels
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 tablespoon vanilla
- Turn the oven on to 350°F.
- Spray cooking spray on four 12 cup muffin pans, or four 6 cup Texas size muffin pans.
- Combine both flours, cocoa, sugar, baking powder, baking soda and salt into a large mixing bowl.
- Combine the milk, eggs and vegetable oil in a medium mixing bowl, add this to the flour mixture; mix it until it is moist.
- Stir in 3 cups chocolate morsels and any nuts if desired. Pour into waiting cupcake pans.
- Bake these at 350° F for 18-20 minutes if you are using the 12 cup pans. Bake for 22-25 minutes if using the 6 cup pans. Let cool, remove. Let cool on wire racks if desired.
This recipe was fantastic for someone who wanted to dabble with whole wheat flour, but was nervous about creating chocolatey moon rocks : ) The recipe was spot on, easy to follow, and was exactly what I was looking for. The only changes I made were as follows... I cut the sugar in 1/2 and used 1/4 Stevia in the Raw to supplement. I added a cup of chopped walnuts for extra protein. I added 1/4 cup of skim milk because of adding the walnuts. I cut the oil in 1/2 and used applesauce to supplement the rest. And finally, I cut the oven baking time by 2 minutes (but left the muffins in the tin for an extra 1-2 minutes to finish cooking through. I really wanted a super moist, "oh this must be really bad for me" (wink, wink) kind of treat. Kudos to the author of this recipe! Very easy to follow and taking away my fear of using whole wheat flour. : )
These were a hit! Replaced 3 cups chocolate with 1 cup chocolate and 2 cups fresh raspberries. Great, moist texture, rich flavour. Thanks, Jasmine.
My kids loved these muffins! These are not sweet, and the chocolate flavor is on the mild side. Definitely a muffin, not a cupcake! Very tender and moist crumb. Excellent warm from the oven. I quartered the recipe, and that yielded a baker's dozen (13)!