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recipe_4016

Dark Chocolate Chunk Muffins

Prep Time:
15 minutes

Cook Time:
25 minutes

Servings:
1 dozen muffins

Prep Time:
15 minutes

Cook Time:
25 minutes

Servings:
1 dozen muffins

Dark Chocolate Chunk Muffins

INGREDIENTS

Dark Chocolate Chunk Muffins

  • Topping
  • 1/3 C. (75 mL) brown sugar, packed
  • 1 tsp. (5 mL) unsweetened cocoa powder
  • Batter
  • 2 1/2 C. (625 mL) all-purpose flour
  • 1 tsp. (5 mL) baking powder
  • 1 tsp. (5 mL) baking soda
  • 1/4 tsp. (1 mL) salt
  • 1 C. (250 mL) buttermilk
  • 3/4 C. (175 mL) brown sugar, packed
  • 1/3 C. (75 mL) Crisco® Pure Vegetable Oil or Crisco® Pure Canola Oil
  • 1 egg
  • 1 1/2 C. (375 mL) chopped dark chocolate or chocolate chips
  • 1/2 C. (125 mL) toasted walnuts, chopped

DIRECTIONS

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners.
  2. Topping: Combine brown sugar and cocoa in a small bowl. Reserve.
  3. Muffins: Combine flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine buttermilk, brown sugar, oil and egg. Stir into dry ingredients. Stir in chocolate and walnuts. Spoon batter into prepared muffin pan. Sprinkle muffins with reserved topping.
  4. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted into centre of muffin comes out clean.