Any time some chocolate can find it's way into my breakfast I know it's going to be a good day. These muffins are a delicious way to ensure a great day ahead. They are easy to make, and use simple ingredients that I always have on hand. There is plenty of chocolate flavor from the cocoa powder and chocolate chips, and buttermilk and melted butter add tenderness and lots of yummy flavor (and yea for melted butter! It makes everything just that much easier!). Unlike some other chocolate muffins I have made, these don't have chocolate melted into the batter, but it doesn't seem to matter, they have tons of flavor even without that, and it saves on doing that one extra step. If you're looking for a chocolate pick me up for breakfast, look no further and head into the kitchen.
Double Chocolate Buttermilk Muffins
Adapted from Hummingbird High
- 2 cups plus 2 tablespoons all-purpose flour
- 3/4 cup unsweetened natural cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups granulated sugar
- 1 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 6 ounces dark chocolate chunks or chips
Preheat the oven to 400 (F) and prepare muffin tins with muffin liners.
In a medium bowl, whisk together 2 cups plus 2 tablespoons all-purpose flour, 3/4 cup unsweetened natural cocoa powder, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until combined. Set aside.
In a large bowl, whisk together 2 large eggs and 1 1/4 cups granulated sugar until a pale yellow. Add 1 cup buttermilk, 1/2 cup melted unsalted butter and 1 teaspoon vanilla extract and whisk until just combined.
Sprinkle the dry ingredients evenly onto the surface of the wet ingredients. Use a rubber spatula to fold until combined, with one or two flour streaks left in the batter. Add the chocolate chunks, reserving a few for the top if desired, and fold into the batter until just combined. Do not overmix.
Divide the batter between the muffin tins, filling them about 2/3s of the way full. Sprinkle the tops of each muffin with the remaining chocolate pieces.
Bake in the preheated oven for 16 to 18 minutes or until the tops look set and a skewer inserted into the center of a muffin comes out almost clean. Allow the muffins to cool in the tin on a wire rack for 10 minutes, before turning out onto the wire rack to cool completely.