Foodie Friday Chocolate-Chocolate Chip Muffins & BONUS RECIPE [PHOTO GALLERY]
Scroll through for a bonus Photo Gallery step-by-step for Caramel-Stuffed Chocolate Muffins with Sea Salt
Chocolate-Chocolate Chip Muffin (Prep. Time: about 1 hour. Makes about 12 muffins)
2 C. cake flour
1 Tb. baking powder
½ tsp. salt
½ C. granulated sugar
1 egg, beaten
1 C. milk
¼ C. vegetable oil
1 tsp. vanilla extract
½ C. cocoa
1 C. mini chocolate chips (* for bonus recipe, skip chocolate chips. Add 12 Rolo candies and add about 1/2 Tb. coarse sea salt)
Preheat oven to 400 degrees. Place cupcake papers in muffin tins. Combine flour, baking powder, salt, cocoa, and sugar. Make a well in the center of the dry ingredients. Add egg, milk and oil to the well and mix lightly with a fork to combine into a lumpy batter. Fold in chocolate chips. Use an ice cream scoop to spoon batter into lined muffin cups, filling about ¾ full. Bake 15-20 minutes until toothpick inserted in the center of one of the middle muffins comes out clean.
Mix together about ¾ C. powdered sugar with a little milk to form a glaze. Once the muffins cool to room temperature, drizzle the glaze over the top and quickly sprinkle with a few extra mini-chocolate chips. The glaze will act like glue to make the chips stick to the top.
Continue reading for the bonus step-by-step photo instructions for Caramel-Stuffed Chocolate Muffins with Sea Salt.
Start with the basic chocolate muffin recipe ingredients with Rolo candies and sea salt added to make this Foodie Friday recipe extra-special.