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 tsp. baking powder
½ tsp. salt
½ tsp. espresso powder
½ cup mini chocolate chips
1 cup buttermilk
4 tablespoon butter, melted and cooled
1 egg
1 tsp. 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.
jaicommunity says
Ugh, there you go again with those amazing deserts. I just may have to try these. Hope you don't mind if I Pin this recipe to Pinterest. I bet there would be some other folks that would enjoy these. Thank for sharing.
Amanda says
No, not dessert! Breakfast! Right?? Haha. And yes, please do pin to Pinterest! Share away! That's so appreciated!
jaicommunity says
I did - I’ll have to try those sometime 😍
thesnowwoman says
These look amazing!
Amanda says
Thank you! They are! And SO easy! Literally take 5 minutes to whip up!