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.
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 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.