Whats for breakfast? These muffins are quick and easy to make and the result is just amazing. They’re moist, chocolatey, and great as an on the go meal. They are pretty filling. The chocolate chips melt and form small pockets full of chocolate sauce. They don’t take much time in the oven like normal muffins do, so you can make small batches and eat them fresh. You will definitely want to make more of these though. You can go ahead and double the recipe too.
The recipe is pretty simple. In a bowl, add all of the dry ingredients. Give it a good whisk. Reserve 2 tablespoons of the dry ingredients in another bowl.
Make a well in the center of the dry ingredients and all of the wet ingredients. whisk the wet ingredients roughly to break the eggs and mix them with the rest of the wet ingredients. Slowly start to incorporate the dry into the wet and make a slightly lumpy batter.
Add the choco chips to the reserved dry ingredients and mix well.
Add this to the batter and fold just to incorporate.
Pour it in 6 Muffin molds and bake.
Makes 6 Muffins
Flour- 1/2 Cup
Sugar- 1/4 Cup
Baking soda- 1/4 Teaspoon
Baking Powder- 1/2 Teaspoon
Cocoa Powder- 4 Teaspoons
Buttermilk- 1/4 Cup
Butter- 3 Tablespoons, Melted
Milk Chocolate Chips- 1/4 Cup
Dark Chocolate Chips- 1/4 Cup
In a large mixing bowl, Add the flour, sugar, baking soda, baking powder, and cocoa powder. Mix well using a whisk. Take out 2 tablespoons of this dry mix and place it into another bowl. Make a well in the center of the bowl by pushing the flour in the center to the sides. Add in the egg, buttermilk and melted butter in the center and start whisking by breaking the egg and incorporating the dry ingredients into the wet. Mix the chocolate chips with the reserved flour mixture. Add this to the muffin batter and mix just until the chocolate chips are spread out. Pour into the 6 muffin molds and bake for 25 minutes.