Recipe & Image ©Rick Beach


1 3/4 cups flour

1/2 cup packed brown sugar

1/4 cup unsweetened cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup warm water

1 tablespoon red wine vinegar

1 teaspoon vanilla extract

1 large egg, lightly beaten

1/2 cup semisweet chocolate chips

1/4 cup canola oil

1/8 cup melted butter (but not hot)


1. Preheat oven to 400°.

2. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture.

3. Combine 1 cup water, vinegar, and vanilla. Whisk together. Just prior to combining the liquids to the dry whisk the beaten egg into the water vinegar/vanilla mixture. Whisk quickly then immediately progress to adding to the dry mixture.

4. Pour the mixed liquids into the well of the dry mixture. Stir well with a whisk until combined.

5. Stir in Chocolate Chips.

6. Add in the oil/melted butter mixture. Stir until combined.

7. Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.