Root Beer Muffins
Easy Root Beer Muffins loaded with chocolate chips. This dessert recipe is sure to please everyone, and makes a great nut free snack idea.
Servings: 22
Ingredients
- 3/4 cup salted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup all-purpose flour (or 1/2 cake flour and 1/2 all purpose for softer cupcakes)
- 1/4 cup cocoa powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup root beer
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350˚F. Line 2 muffin pans with 22 paper liners. Set aside.
- In a medium bowl, cream together the butter and sugar. Add in the eggs one at a time, beating after each addition.
- In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder and salt.
- Slowly mix in the dry ingredients to the wet ingredients, mixing until just combined. Fold in the root beet and chocolate chips.
- Scoop the batter into to prepared muffin pans, and bake in the preheated oven for 15-20 minutes, or until a toothpick inserted comes out clean.
Notes
This particular recipe sticks to the paper liners unless the muffins are cold. I usually store them in the fridge before eating.