Chocolate Chocolate Chip Muffins

Robbie Jordan makes these easy muffins as a breakfast special. She finds baking while the restaurant is closed, or prepping for the day before, is a good time to think about the mystery at hand. Here's a clip from the book as she starts to make the muffins:

I headed into the restaurant. Busying my hands with cooking often allowed new ideas to bubble up into my consciousness. When my cat perked up and trotted after me, I said. “Yes, Birdy, you can come, too.” I hauled butter, eggs, and milk out from the walk-in, grabbed a couple of big bags of mini chocolate chips, and fired up the wide oven. I mixed the dry ingredients—flour, baking powder, salt, and sugar—then broke the eggs into a well in the middle and used a fork to stir them in, thinking as I worked.

  • 1 cup unbleached white flour
  • 3/4 cup whole wheat flour
  • 1/2 cup sugar
  • 1/4 cup dark cocoa
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 cup milk
  • 1 tsp vanilla
  • 1 cup mini semi-sweet chocolate chips
  1. Preheat oven to 375 degrees Fahrenheit. Grease a standard muffin tin or line with cupcake papers.

  2. Combine the dry ingredients in a mixing bowl. 

  3. Make a well and break the eggs into it. 

  4. Stir them with a fork to slightly mix. Add oil, milk, vanilla, and chocolate chips, and mix in with a fork until barely combined.

  5. Fill muffin tin and bake for twenty minutes or until lightly browned on top. Let cool for ten minutes in the tin before removing.