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]