If you love chocolate and need an excuse to have chocolate for breakfast, then you will love these chocolate muffins. These muffins are quick and easy to whip up. What I love most about this recipe is that it doesn’t have eggs, allowing you to safely lick the spoon or the bowl. It’s a great recipe to make with the kids and they can fight over the spoon.
I have made these for Kevin’s office and have given them to friends too. These chocolate muffins get rave reviews and most of the time I’m asked for the recipe. I love that they can double as an after dinner treat with a cup of coffee or can be tossed into a lunch bag for a mid morning snack.
Chocolate Muffins – makes six to nine muffins depending on the size of the muffin pan used.
1 cup flour
3/4 cup sugar
scant 1/4 cup cocoa
1/2 tsp cinnamon
3/4 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
1/8 cup oil
1 tsp vanilla
1 cup chocolate chips
Preheat the oven to 390. Grease and flour muffin tin (I use cocoa). If you opt to use a silicone pan you can skip the grease and flour step. The muffins will easily pop right out of the pan.
Combine dry ingredients. Add buttermilk, oil and vanilla. Stir until combined. Fold in chocolate chips.
Divide batter equally between muffin cups. Bake for 25-30 minutes. Cool and sprinkle with confectioners sugar.
My husband found this recipe when he decided to give baking a try. Baking is usually my domain, while he is more comfortable cooking or grilling. When he found this we both agreed they looked to easy and too yummy not to try. Well, they have become my go to muffin recipe especially when we are in the mood for chocolate.