Hershey’s Chocolate Muffins

We made muffins the other day. It’s one of our favorites for breakfast and snacks. It’s really easy, and they are oh, so yummy! They also freeze well for later use. Here’s what you will need to make 12 large muffins:

3 1/4 cups all purpose flour
1 1/2 cups granulated sugar
12 Tablespoons powdered Hershey’s Baking Chocolate
1 Teaspoon Baking Soda
2 Teaspoons cider vinegar
4 Teaspoons Cinnamon
1/2 Teaspoon ground Cloves
1 1/2 Teaspoons salt
4 Eggs, beaten
2 Cups milk
1 Cup canola oil
1/2 Cup ground flax seed
1/2 Cup chocolate chips (optional)

Combine all dry ingredients: flour, sugar, chocolate, soda, salt and spices.
Separately combine milk with cider vinegar. Wait 2-3 minutes until milk begins to curdle, then add wet ingredients: eggs, flax seed and oil. ( I love the texture the ground flax seed adds, plus it is so good for you!)

Add the wet ingredients into the dry ingredients, stir just until moistened. Fold in chocolate chips if desired. Bake in greased muffin tins 15-20 minutes at 400 degrees.

Be sure not to use a hand mixer when you make muffins. For years I wondered why my muffin tops were always flat. Now that my mixer is broken and I mix everything by hand, I have beautiful muffin peaks. 

Figures, doesn’t it?

Pour your favorite coffee and enjoy with butter and jam. For a real treat, try them with a good cherry jam, it tastes like black forest cake! Oh, my!

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