Description
Deliciously moist muffins that sneak in greens while maintaining a deep chocolate flavor, perfect for chilly mornings.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1/3 cup (30 g) unsweetened cocoa powder
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/2 cup (120 ml) neutral oil (or melted butter)
- 3/4 cup (180 ml) milk
- 1 tsp vanilla extract
- 1 cup (packed) fresh baby spinach, finely chopped
- 1/2 cup (90 g) chocolate chips or chopped dark chocolate
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
- In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the egg, oil, milk, and vanilla until smooth.
- Stir the finely chopped or blended spinach into the wet mixture until well distributed.
- Pour wet ingredients into dry and fold gently until just combined.
- Fold in the chocolate chips, reserving a few to sprinkle on top.
- Divide batter evenly among the 12 wells, filling about 3/4 full. Top with reserved chips.
- Bake for 18–22 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a uniform green batter, blend spinach with milk before adding to the mixture.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American