Double Chocolate Muffins (& debates)

The glass partition between the brewery and bar slid open. Ryan, the head brewer, poked his head out, “So…uh…what’s the difference…?”

“There’s no frosting on top,” I said, without glancing up. I knew exactly what he was going to ask. Because it’s a question I’ve wrestled with before. How is a muffin different than a cupcake? Especially when it’s chocolate. And has chocolate chips in it.

The answer? No frosting. Frosting isn’t a breakfast food. Muffins are. Chocolate can be. When it’s in a muffin.

Right?

Right.

Double Chocolate Muffins (makes 1 dozen)

1 ½ cups flour

¼ cup cocoa powder

½ cup granulated sugar

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon espresso powder

½ cup mini chocolate chips

1 cup buttermilk

4 tablespoon butter, melted and cooled

1 egg

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray a muffin tin with baking spray and set aside.

Whisk together the flour, cocoa powder, sugar, baking powder, salt, espresso, and chocolate chips in a medium bowl and set aside.

In a large, glass measuring cup whisk together the remaining ingredients. Pour into dry ingredients and gently fold together.

Using a large scoop, divide batter evenly among pan and bake in preheated over for 10 – 12 minutes, until tops of muffins bounce back when gently pressed.

Remove from oven and allow to cool until easy to handle.

Muffins are best if served the same day.