Ultra Chocolate Muffins

Ultra Chocolate Muffins with NO milk, eggs or butter.

Ultra Chocolate Muffins

1 1/2 cups flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup apple juice
1/4 cup water
1/4 cup vegetable oil
1 Tbsp balsamic vinegar
1 tsp vanilla extract
1/2 cup chocolate chips (I used Organic semi-sweet chocolate chips, but you can use whatever you want)


  1. Preheat oven to 375F.
  2. In a bowl, combine the dry ingredients. Stir or whisk until well mixed.
  3. In a separate bowl, mix the wet ingredients, mix well.
  4. Add the dry ingredients to the wet ingredients, and add the chocolate chips. Mix until blended, be careful not to overmix, it will make the muffins tougher.
  5. Spoon batter into 12 greased or paper-lined muffin tins. Bake at 375F for 18 minutes.

These muffins are ultra chocolaty and moist. I decided to make these muffins with no milk, eggs or butter, I wanted to add apple juice for an added flavor and the balsamic vinegar added helps to bring out the chocolate flavor. These muffins are rich and flavorful but also light and moist in texture. Enjoy!



Strawberry Chocolate Chip Muffins

Packed full of chocolate chips and juicy strawberries, these two flavors go together like hugs and kisses.  Be prepared to eat more than one, they become addicting!!!   And this recipe is healthy too..  Dark chocolate, berries, honey, whole wheat flour—all good for you stuff!  Check them out, I promise you wont be sorry.   I’m really getting the hang of this muffin thing and this is my own recipe…

Preheat oven to 350F degrees.   Line 12 cup muffin tin with paper cups.

1 cup whole wheat pastry flour
1 cup ap unbleached flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1/4 cup melted butter (can use oil here)
1/2  cup strong flavored dark honey
1 egg
2 tsp vanilla
1 cup buttermilk
generous 1/2 cup chocolate chips
1 cup cubed strawberries

Stir the dry ingredients: flours, baking soda, baking powder, salt, together in large bowl.  Add chocolate chips and strawberries.
In small bowl combine melted butter, honey, vanilla, buttermilk and egg and blend together well.  Fold  liquid mixture to dry ingredients and stir together until all dry ingredients are incorporated into wet.  Equally place in 12 muffin cups  and bake for 20 to 25 minutes.  The darker honey gives these muffins a pinkish look, which I like since they are strawberry muffins!  Cool and enjoy.  These will definitely cure that chocolate urge.  Be sure too pass them out or you’ll be tempted to eat them all!!

Triple Chocolate Chip Muffins

These muffins are soooooo good.   Everyone I served them to immediately fell in love with them.  And why not???  Who doesn’t like chocolate?  Especially for breakfast!!  Whats so great about them is that they are not too sweet–just light and full of chocolate goodness.  I got the recipe from a cookbook called Muffins/Recipes for Delicious Muffins.

Start by preheating oven to 400F  degrees.  Line 12 cup muffin pan with muffin paper cups.
(generous) 1 3/4 cup AP flour
1/3  cup unsweetened cocoa
2 tsp baking powder
1/2  tsp baking soda
(generous) 1/2 cup semisweet chocolate chips
(generous) 1/2 cup white chocolate chips
2 large eggs, beaten
1  1/4  cup sour cream
3/8 cup packed brown sugar
3/4 stick (6 Tablespoons) butter melted

Sift flour, cocoa, baking powder, baking soda, into large bowl.  Add dark and white chocolate chips and stir.
Place eggs, sour cream, sugar and cooled butter in separate bowl and mix well.  Batter is kind of thick.  Add wet ingredients to dry and stir gently until just combined.  Divide batter equally among the 12 cups
Bake for 18-20 minutes or are firm to the touch.  Remove from the oven and let them cool—but they are sooooo good warm!!!