SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Double Chocolate Mini Muffins

Makes: 36 servings
Prep 15 mins Cool 5 mins Bake 375°F 12 mins to 15 mins
Double Chocolate Mini Muffins
  • 1 1/4  cups  all-purpose flour
  • 1/2  cup  granulated sugar
  • 1/3  cup  packed brown sugar
  • 1/4  cup  unsweetened cocoa powder
  • 2  teaspoons  baking powder
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1  cup  miniature semisweet chocolate pieces
  • 1/2  cup  vegetable oil
  • 1/2  cup  milk
  • 1  egg
  •  Powdered sugar (optional)

1. Preheat oven to 375 degrees F. Line 36 1-3/4-inch muffin cups with paper bake cups; set aside. In a bowl, combine flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Stir in chocolate pieces. Make a well in center of flour mixture; set aside.

2. In another bowl, whisk together oil, milk, and egg. Add oil mixture all at once to the flour mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each two-thirds full.

3. Bake 12 to 15 minutes or until edges are firm (tops will be slightly rounded). Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; cool. If desired, sprinkle with powdered sugar.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe