Hurricane Chocolate Muffins

Be the first to review
READY IN: 20mins
Recipe by Lostfairy

I made these during hurricane Sandy to keep us warm! Easy to use things about the house. I put a little espresso in the milk because it was left over from breakfast which was great. I also chopped up swiss chocolate in place of the chocolate chips because its all I had!

Ingredients Nutrition


  1. Preheat oven to 350 F 180 C.
  2. Mix all dry ingredients.
  3. Mix all wet ingredients.
  4. Combine the two, but do not over mix, just bring together.
  5. Divide the mixture into 6 lined muffin tins.
  6. Bake at 350 F 180 C for 15 minutes or until a toothpick comes out clean.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a