Ghoulishly Fun Double Chocolate Muffins

This time of year I like to bake things and seasonal shapes. I have a huge collection of different seasonal bakeware, a lot of which I have picked up at thrift stores. So I never pass up a chance to bake something and make it a little more seasonally fun. These skull muffins with strawberries on the inside are sure to be a hit with young and old.

Here the muffins are pictured with King Arthur Baking Company's perfectly pillowy cinnamon roll recipe also baked in the skull pan.

Ingredients:

2 C all-purpose flour (spoon & leveled)

1/2 C granulated sugar

1 Ripe Banana

1/2 C unsweetened natural cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 C semi-sweet chocolate chips

2 large eggs, at room temperature

1 C plain yogurt

1/2 C vegetable oil

1/2 C whole milk, at room temperature

1 and 1/2 teaspoons pure vanilla extract

12 sliced strawberries

Preheat oven to 425°F. Spray a six count skull pan generously with cooking spray and set aside. Then you can either reserve the remaining muffin batter to bake in the skull pan or line or spray a muffin pan to bake remaining batter. I didn't have two skull pans so I just made the rest into muffins. 12-count muffin pan with nonstick spray or use cupcake liners. This recipe made six skulls plus 8 muffins.

Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.

In another bowl mix together sugar, mashed banana, eggs, oil, vanilla, and yogurt. Then mix in the milk.

Combine the wet mixture with the dry mixture. Then divide batter evenly in your pan. Add some cut up strawberries to each muffin for a little fright when you take a bite.

Bake muffins at 425° for 5 minutes then turn oven down to 350° and bake another 15 to 20 minutes until a toothpick inserted in the center comes out cleanly.

If you don't have a skull pan you can definitely bake these in a regular muffin pan it will probably make about 14 muffins.

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