Chocolate Corn Muffins + 5 Year Bloggiversary
Author: 
Serves: 10-12 large muffins
 
Originally published in my column in Ami's Whisk Magazine
Ingredients
  • 1 ¼ cups flour
  • 1 ¼ cups cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup sugar
  • 4 eggs
  • ½ cup oil
  • ½ cup orange juice or milk
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 6 ounces chocolate, melted
Instructions
  1. Preheat oven to 375. Line a standard muffin pan with large paper liners* and set aside.
  2. In a medium bowl, whisk together flour, cornmeal, baking powder, salt and sugar.
  3. Add eggs, oil, orange juice, honey and vanilla. Mix with a sturdy spoon until combined and the mixture is smooth.
  4. In a small bowl, mix together melted chocolate and half a cup of batter. Set aside.
  5. Divide remaining batter between 10-12 cups of a muffin pan, filling each one a little less than ¾ full. Spoon the chocolate mixture between the filled muffin cups, then swirl gently with a knife to get the marbled look.
  6. Bake for about 25 minutes, until the tops are set.
Recipe by Overtime Cook at https://overtimecook.com/2016/08/07/chocolate-corn-muffins/