Necessity is the mother of invention.
Ever since my youngest son was diagnosed with a severe allergy to tree nuts last year, we haven’t been able to purchase many baked goods for him. That’s usually not a problem, since we enjoy baking at home so much. The problem comes up when we’re away and eat breakfast out, or when we stop by the local bagel place. These places always have a tempting chocolate chocolate chip muffin which calls my son’s name loudly. In fear of cross contamination with nuts, we have to ignore the calls of these muffins, and deal with my son’s sadness.
My daughter couldn’t take her brother’s anguish any longer, and decided she would make him chocolate chocolate chip muffins. What an awesome sister! And what delicious muffins! She searched the internet for a recipe, and after picking one and reading the reviews for it, adapted the recipe to accommodate for the lack of moistness that many reviewers noted. She added extra milk and half a cup of applesauce. What a clever girl! And what moist delicious muffins!
Chocolate Chocolate Chip Muffins
1 1/4 cups flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
4 tablespoons butter, melted (use unsalted butter, if you have it)
1/2 cup dark brown sugar
3/4 cup plus 2 tablespoons milk
1 tablespoon canola oil
1/2 cup applesauce
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips, tossed in a small amount of flour to prevent the chips from sinking to the bottom of each muffin
Heat oven to 350F.
Line muffin tins with paper liners. This recipe makes 20 muffins.
Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl.
In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil, apple sauce and vanilla.
Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips. Don’t mix the batter too much or the muffins will be tough. *Note: After folding together the dry and wet ingredients and the chips, the mixture will look weird and thick — that’s okay.
Divide the batter among the muffin cups.
Bake about 20 minutes, until a tooth pick inserted in the center comes out clean. *Note: This may be hard to determine due to the gooey chocolate chips that the toothpick will surely go through.
Cool the individual muffins on a wire rack.
*Edited to note: My son loved these muffins (as did I!) but my daughter thought there were too many chocolate chips in them (what??? is that possible????). Next time she makes them she’s going to use 1/2 cup chocolate chips, or my suggestion was 1/2 cup mini chocolate chips.