I don’t know about you, but I’m suspecting that you’re like me since you’re looking at this recipe, that you LOVE chocolate, and you want to have a good excuse to have chocolate for breakfast. Well, wait no more, when you make these yummy Chocolate Muffins.
These Chocolate Muffins are richly delicious, and are really triple Chocolate Muffins because they are loaded with 3 different types of chocolate, cocoa powder, chocolate syrup and milk chocolate chips. Because the cocoa powder adds a little bitterness, I used a little chocolate syrup and milk chocolate chips instead of my normal bittersweet chocolate chips. These 3 different types of chocolate make for one yummy Chocolate Muffin.
I added espresso powder, which enhances the flavor of the chocolate, but you won’t taste the coffee in the muffins. These Chocolate Muffins make the perfect breakfast treat.
1-1/2 cups unbleached flour (6-3/4 oz)
1/2 cup whole wheat pastry flour (2-1/4 oz)
2/3 cup cocoa powder
1 teaspoon espresso powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1 cup milk chocolate chips
1/2 cup butter, melted and cooled
2 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon chocolate syrup
Preheat oven to 400-degrees F. Spray muffin tin with baking spray, wiping down excess (or you can use paper liners). In a large bowl whisk together both flours, cocoa, espresso powder, baking powder, baking soda, salt, and sugar; stir in chocolate chips, set aside. In a medium bowl whisk together butter, eggs, buttermilk, vanilla, and chocolate syrup. Add wet ingredients to the dry ingredients, mix until just combined (do not overmix, the batter will be a bit lumpy and thick).
Use a #12 scoop (about 1/3 cup) to drop batter into prepared muffin tin, 3/4 full. Bake muffins at 400-degrees F for 18-22 minutes, until a toothpick inserted into the muffin comes out clean (or the internal temperature is 200-205 degrees F. Remove from the oven to a cooling rack, letting them sit in the muffin tin for 5 minutes. Turn the muffins up on the sides so that the steam can escape from the pan for 2 minutes. Remove from muffin tin onto cooling racks to cool completely. Enjoy!