Double Chocolate Mayo Muffins are the best chocolate muffins, ever! At least according to my boys they are. Moist and chocolaty, they almost melt in your mouth! My oldest calls them Brownie Cupcakes. A huge thank you to our facebook friend, Jennifer W.. for sharing her mother’s Banana Muffins recipe. (I adapted these Double Chocolate Mayo Muffins from the recipe.)
Her mother added the delicious recipe, and others, to a cookbook for one of her birthdays. How sweet! Her mother also left room in the cookbook for her to add her own favorite recipes. I love it! My blog is my cookbook to my boys. Sharing their favorites and some memories along the way.
I have come a long way with my thoughts of mayonnaise. Honestly, it has been a very disliked the last 50 years of my life. It wasn’t until I tried Fresh Tomato Pie and Mayonnaise Cake that I learned to love it! Well, as long as it is in food, and cooked, and the taste is nonexistent..which it is. Absolutely no taste of mayo only moist, deliciousness! No oil or eggs as it’s already in the mayonnaise.
To make Jennifer’s Banana Muffins, omit the salt, cocoa and chips and add 2 mashed bananas. She did mention chocolate chips are good in the muffins. I love the combo.
Double Chocolate Mayo Muffins
ingredients
2 cups King Arthur All Purpose Flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 Tablespoons cocoa
1 cup mayonnaise
3/4 cup milk
1 cup Nestle Dark Chocolate Chips, chopped into small pieces
Directions:
Preheat oven to 350 F. Grease muffin tins. Chop dark chocolate chips in chopper, processor or knife, until small pieces. Whisk together King Arthur All Purpose Flour, sugar, baking powder, baking soda and salt. Sift in cocoa and whisk together. Stir in mayonnaise to mix to incorporate. Stir in milk. Fold in Nestle Dark Chocolate Chips.
Fill muffin tins 2/3 full with batter. Bake 15 minutes or until toothpick comes out clean. There may be a little chocolate on the toothpick. Take out of pan and cool on rack…if you can wait. Enjoy!
