Chocoholic Muffins

Can we all just be honest for a minute and admit that muffins should just be called "breakfast cupcakes"?!? 🤷 Especially these! Moist and delicious, these pair very well with our Decadent Mexican Chocolate flavored coffee.

Prep time: ~20 minutes / Servings: 12 muffins

Ingredients:

• 2 large eggs
• 1 cup low fat buttermilk
• 2 teaspoons vanilla extract
• 1 and 3/4 cups flour, spooned into measuring cup and leveled-off
• 2/3 cup natural unsweetened cocoa powder
• 1 cup packed light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips of your choice (you can really have fun with these by adding peanut butter chips, white chocolate chips, butterscotch, whatever!)
• 1/2 cup unsalted butter, melted and slightly cooled

Instructions:

1. Preheat oven to 425°F and line a standard muffin tin with paper liners.
2. Whisk together flour, cocoa powder, brown sugar, baking powder, baking soda and salt. 
3. In a separate bowl, whisk eggs, buttermilk, and vanilla together.
4. Add wet ingredients and 3/4 cup of the chocolate chips to the dry ingredients and mix together until just combined.
5. Fill the muffin cups to the top with batter and decorate the tops with the remaining chips. 
6. Bake for 8 minutes, then lower oven temperature to 350°F and bake an additional 15 minutes.
7. Remove from oven, muffins will be done when a toothpick inserted in the center comes out clean. Cool and enjoy! 😋