I almost always make my muffins from scratch using at least some whole wheat flour, but sometimes it's just easier to go the semi-homemade route. Hey, Sandra Lee does it all the time! I made these for my daughter since she loves chocolate chip muffins, but I ended up taking some to work too since the recipe made 20 and I do not need that many muffins sitting around in my house!
The original recipe called for sour cream, but I didn't have any, so I used Chobani greek vanilla yogurt instead and they turned out great.
Chocolate Chocolate Chip Muffins
Recipe slightly adapted from Your Cup of Cake
1/2 cup milk
1/2 cup canola oil
1/4 cup water
1 tsp. vanilla
1 box Devil's Food Cake Mix
1 small pkg. instant chocolate pudding
1 tsp. cinnamon
1 container (6 oz.) Greek Yogurt (I used Chobani)
1 1/2 cups Milk Chocolate Chips
Preheat oven to 375 and line muffin tin with liners.
In a large bowl, lightly beat the eggs. Add oil, milk, vanilla and beat again.
Stir in yogurt and then add the cake mix, pudding and cinnamon. Do not over mix.
Fold in chocolate chips and fill muffin liners with a large cookie/ice cream scoop about 3/4 full.
Bake for about 18 minutes, or until tops spring back. Let cool and then store in an airtight container.
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