These chocolate muffins have cocoa powder and dark chocolate in the batter, with chocolate chips added to the batter.
These muffins reignited an as-yet unresolved internal debate I have about chocolate muffins. I mean, are they really muffins? I tend to believe they are more on the order of chocolate cupcakes sans the icing. I think perhaps the benefit of calling treats of this nature muffins is to ensure that they can be eaten for breakfast without the full-fledged guilt that would accompany eating a chocolate cupcake for breakfast. Not that I’ve ever experienced a smidgen of guilt for eating chocolate first thing in the morning… I do it regularly on my birthday, Valentine’s Day, Easter, and I did it this past Christmas because one of the gifts my husband gave me was an amazing box of French chocolates. How could I not eat one?!
Now, whether you consider these muffins or cupcakes, suitable for breakfast or dessert, they are certainly one thing: Delicious.
For as much as I love to give my mixer a workout, it’s certainly nice to have a recipe such as this in your arsenal. Two bowls, a measuring cup, whisk and spatula. That’s about all you need to get these babies mixed up and into the oven. Did I mention they take less than 10 minutes to make? These are a dream if you are short on time and in need of a quick breakfast or dessert fix.
These chocolate muffins are great on their own, but you could also top them with some raspberry or strawberry jam to make them even more breakfast-esque :)
Preheat the oven to 375 degrees F. Line a standard muffin tin with paper liners (or spray with non-stick cooking spray).
Melt the butter and chocolate together in a bowl over a saucepan of simmering water (or do so in a microwave on 50% power in 30-second increments), until completely melted and smooth. Remove from the heat.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. In a large glass measuring cup or a small bowl, whisk together the buttermilk, egg and vanilla until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients, add the chocolate chips, and with a rubber spatula, gently fold until all ingredients are incorporated. Do not overmix the batter. Divide the batter evenly among the muffin cups.
Bake for 15 to 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Serve warm or at room temperature. Muffins can be stored at room temperature in an airtight container for up to 4 days (or frozen for up to 2 months).