Chocolate muffins. The breakfast of champions, am I right? Chocolate muffins opened up a whole new world for my oldest in terms of muffins for breakfast. Before tasting these, he wouldn’t touch this kind of thing. But after he had these…he will eat just about anything for breakfast! They are pretty magical! Enjoy!
- 1 3/4 c. all purpose flour
- 1 c. sugar
- 2/3 c. unsweetened cocoa powder
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 c. semi sweet chocolate chunks (or chips)
- 2 large eggs
- 1 1/2 c. buttermilk (or 3/4 c. milk whisked together with 3/4 c. sour cream or yogurt)
- 1 tsp. vanilla extract
- 1/2 c. vegetable, canola or melted coconut oil
- 1/2 c. chocolate chunks for sprinkling on top
- Preheat oven to 375 degrees, or 350 for dark coated muffin pans. Line with cupcake liners. Set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the chocolate chunks and toss to combine.
- In a separate bowl, whisk together the eggs, buttermilk, vanilla, and oil.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fill the muffin cups evenly with batter and sprinkle the remaining chocolate chunks on top of each muffin.
- Bake for 15-17 minutes until the tops spring back lightly to the touch. Be carful not to over bake.
- Remove the muffins to a wire rack to cool completely.
Recipe from Mel's Kitchen Cafe [www.melskitchencafe.com]