Muffins are perfect any time of day. They can be eaten as breakfast, little tea time snack or decked up with frosting & fruit for dessert. Especially, when it has chocolate, what’s not to like about it. This is actually a cake recipe, that was quite the rage when Priya first blogged about it. I have baked this as a cup-cake for a friend’s birthday with orange marmalade frosting as well as a plain chocolate cake. Then, I came across the Food Network challenge-winning chocolate cup-cakes. The two recipes were very similar, if not the same. Inspired by Chloe’s recipe, I tweaked Priya’s chocolate cake recipe , to make these gorgeous chocolate muffins. Thank you, Priya & Chloe! Mags, this is for you!
Pre-heat oven to 350 C.
1/2 cups all-purpose flour
1/4 almond or walnut meal
1/2 cup sugar
2 Tbsp cocoa powder
2 Tsp chocolate chips (to intensify the chocolate flavor, you can omit this)
1 Tsp baking soda
A pinch of salt
Mix the above dry ingredients in a bowl. Make a well in the center, and add the following wet ingredients:
1 cup milk
1/2 cup vegetable oil (or melted butter)
1 Tbsp apple cider vinegar
1 Tsp vanilla extract
Whisk it all together well and pour into muffin moulds.
Bake it in the 350 C oven for about 15-20 mins, or till it passes the toothpick test (an inserted tooth pick should come out clean).
This recipe yields about 6 muffins. Eat it as is or with a frosting of your choice, it tastes heavenly both ways.