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Irresistible Traveler’s Chocolate Muffins
Tomorrow I’m flying to California to visit my family and though my husband is skilled in the kitchen I still like to leave baked goods for him when I travel. It seems only fair since he’ll be pining away for me every day, eagerly awaiting the moment of my return – right? I’m kidding. Actually he’ll be watching his military shows on the history channel, playing video games and roughing it up with his paintball team. But battle sore paintball warriors like baked goods too!
This time I decided to make chocolate muffins, which I call Traveler’s Chocolate Muffins because I usually make them when I’m flying somewhere. Fluffy and sweet with chopped walnuts and an intense chocolate flavor, one of these goodies is just the sort of thing I’ll need mid-flight… assuming the muffin lasts that long.
I’m off to finish packing now and I’m taking my trusty Canon PowerShot Digital Elph
Chocolate muffins on other blogs:
- Pear, Pecan and Chocolate Muffins from Coffee & Vanilla
- Dark Chocolate Muffins from Pinch My Salt
- Dark Chocolate Muffins from Baking Bites
A dove pair has moved into the tree outside our kitchen window and has two baby birds. Finally got a picture of the parents this morning. 
Traveler’s Chocolate Muffins (My Recipe)
Ingredients: Makes 6 jumbo muffins or 12 regular muffins
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/3 cup light brown sugar, packed
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups low-fat milk
- 1 large egg
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
- About 2 tablespoons granulated white sugar, for sprinkling
Preheat your oven to 350 degrees F. Grease your muffin tins with baking spray.
In a medium bowl combine the flour, cocoa, baking powder, baking soda and salt, mixing with a whisk. In a large bowl combine the milk, brown sugar, egg, olive oil and vanilla.
Add the dry ingredients to the wet ingredients and mix to combine. Add the chocolate chips and chopped walnuts, stirring to combine.
Fill your muffin cups 3/4 full then sprinkle sugar on top of the batter. Bake jumbo muffins for 30-35 minutes and regular sized muffins for 20-25 minutes. Allow to cool in the tin for 5 minutes then run a butter knife around the edges and move the muffins to a wire rack.
// Edit: My husband would like me to note that these muffins are especially delicious warm. So if you’re not eating them straight out of the oven, heat them for a few seconds in the microwave, melting the chocolate inside. //
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