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living the sweet life

Mini Chocolate Muffins

…otherwise known as mini chocolate cupcakes that are acceptable to eat for breakfast.

That’s really what muffins are, right? They don’t have frosting, though sometimes they have a glaze or a streusel. They’re typically denser so they’re heartier. They’re allowed to have fruit without being scoffed at (like blueberry or apple muffins – though I tend to avoid those anyway).

These muffins came about because I was meeting for my tutoring training and I wanted to bring something, considering I had already mentioned that I was a baker a few times. We were meeting in the morning, before lunch, so I didn’t know if cookies or cupcakes were the way to go. Plus I had run out of quite a few baking staples in my cabinet and needed to replace them.


That’s when you scour your pinterest boards for something that sounds and looks easy and sounds delicious. Chocolate. Muffins.

I was sold. It took me maybe half an hour from start to finish, since I made these mini sized. I brought them still warm to the training session and they were a hit! Enough chocolate flavor to satisfy but not so sweet that you felt like you really were just eating dessert for breakfast.

Even though let’s be honest. I am perfectly okay with eating dessert for breakfast.

Mini Chocolate Muffins

makes 24 mini muffins

1 3/4 cups all-purpose flour
1 1/4 cups light brown sugar
2/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
3/4 cup buttermilk*
2 large eggs
1/3 cup vegetable oil
4 teaspoons brewed coffee, cooled
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Spray a mini muffin tin liberally with non-stick spray OR line with mini muffin liners. Set aside.

In a large mixing bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and salt.

In a small bowl, whisk together buttermilk, eggs, vegetable oil, coffee, and vanilla extract.

Slowly pour wet ingredients over the dry ingredients and fold together gently. Mix until ingredients just come together; careful not to overmix. Pour batter into each cup so that it’s 3/4 of the way full.

Bake for 10-15 minutes, or until a toothpick comes out clean. Let muffins cool for 10 minutes and then remove them from the pan and let them cool completely.

Note: I made my own buttermilk, adding 2 teaspoons white vinegar to a measuring cup and filling the rest of the way with milk until I had 3/4 cup total.

[source: lightly adapted from Averie Cooks]



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