This school year brings American History lessons back to our homeschool, and one of the recent activities suggested in my daughter’s curriculum was making a colonial recipe. The recipe below is my take on Boston Brown Bread, using milk kefir instead of buttermilk. If you don’t have milk kefir, you can substitute buttermilk back instead.
These blueberry muffins have extra tang and depth of flavor (not to mention protein!) thanks to the Greek yogurt inside. For this batch, I used coconut palm sugar instead of regular granular sugar. This does result in a less sweet muffin (which I prefer.) If, however, you like your muffins on the sweeter side, go for regular granulated sugar. For this recipe, I used blended plain, 4% Greek Yogurt from Chobani, but next time I make these bad boys, I’m going to try Chobani’s lemon flavor yogurt for a little added lemon zing. Last but not least, if you are not keen on coconut oil (or you don’t have it around) regular vegetable oil can be substituted.
You really can’t go wrong with any recipe that has “chocolate” twice in its name, can you? Well, this recipe is no exception. I originally found this recipe on About.com. The only thing I did differently was to use the extra muffin batter for a brownie-like cake (more on that below.)
Adapted from a recipe by Danilo Alfaro on About.com
Chocolate Chocolate Chip Muffins
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- ¾ cup granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1¼ cups whole milk
- 2 large eggs, beaten
- 2 Tbsp butter, melted
- 1/3 cup vegetable oil
- 1 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips, plus 1/3 cup additional chocolate chips for sprinkling
- Preheat oven to 350° F. Thoroughly grease and flour a muffin pan, or you can use paper muffin liners.
- Combine the flour, cocoa powder, baking powder, sugar and salt in a large bowl.
- In another bowl, combine the milk and the melted butter. (I add the milk just a little bit at a time so the butter doesn’t harden up again.) Then add the oil, and finally whisk in the beaten eggs and stir in the vanilla extract.
- Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix, or your muffins may be tough or hard. The batter should be visibly lumpy.
- With a rubber spatula, gently fold 1 cup of chocolate chips into the batter. Again – don’t overwork the batter.
- Carefully spoon the batter into the prepared muffin pan. I was able to fill the muffin cups up about ¾ of the way and they rose just the right amount for my liking.
- Finally, sprinkle the remaining chocolate chips onto the tops of the muffins, and transfer to the oven immediately.
- Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
The original recipe says this batter makes 12 to 18 muffins. It definitely makes more than 12. In fact, I had enough leftover batter to pour into a small 8 inch round cake pan. I kept a close eye on this cake in the oven and pulled it out before the muffins (at about 15 minutes.) The resulting cake was thin, but still moist and a perfect base for a brownie bottom sundae. 🙂 However, you can always just make more muffins, if you have more than one muffin pan. Enjoy!