Who says you can’t have chocolate for breakfast? These buttermilk muffins are the perfect excuse to have chocolate in the morning. They are full of chocolate flavor but won’t make you feel like you ate a heavy dessert. I reduced the amount of all purpose flour by half and subbed in a cup of whole wheat flour. If you’re out of buttermilk you can easily make “acidified milk” which is just milk with a dash of white vinegar mixed in. The milk curdles slightly and overall I’ve found it to be a good substitute for buttermilk. If going this route make sure to use at least 2% or whole milk as it does help with the flavor. While this is optional, you can add a little espresso powder to bring out even more of that chocolate flavor and give it some complexity. The texture was fluffy, delicate and perfect with tea and coffee!
Double Chocolate Chip Buttermilk Muffins
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup buttermilk
- 1/2 cup butter , melted
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup semi sweet or dark chocolate chips
- 3/4 tsp espresso (optional)
- sparkling sugar , for tops (optional)
Instructions
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Preheat the oven to 350F. Line a muffin tray with 9-12 liners, depending on size of muffins desired.
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Whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
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In another bowl, whisk together the melted butter, eggs, buttermilk and vanilla extract.
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Pour the wet mixture into flour mixture and gently stir to combine.
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Stir in most of chocolate chips, while setting some on the side for decorating the tops.
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Spoon the batter into each of the liners to the very top for larger muffins or 3/4 for smaller muffins.
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Sprinkle with the remaining chocolate chips and the sparkling sugar, if using.
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Bake for 16-20 minutes, or until a toothpick inserted into the centers comes out clean. Remove from the oven and let cool before removing from the tin.