i looked down and when i looked back up 3 weeks have passed!!
i originally started this post back in the middle of september and then life got all kinds of weird and now i’m back to it. gah.
with all the fall baking trends going on i have a confession to make…. most of them i’m not a fan of. for real.
i’m not big on pumpkin so all these pumpkin muffins, pumpkin cookies, pumpkin bread, pumpkin pumpkin are totally unappetizing to me. but i can get behind using pumpkin pie spice because duh it’s really just like a kicked up cinnamon. which is the same as apple pie spice.
which brings me to i’m not a fan of cooked apples. so unless it’s a sliced up granny smith, you can keep it.
it’s a texture thing.
but these muffins have none of those things. these muffins have chocolate and coffee which means they are totally breakfast food. i mean duh they’re called muffins. 🙂
i saw these muffins one day on pinterest and knew they needed to be made immediately. i mean it was like a sign because i had some buttermilk that was on the verge of being dumped and, again, chocolate and coffee. but in an effort to feel a smidge less guilty about having chocolate muffins for breakfast, i swapped out some of the ap flour for whole wheat flour. i mean that automatically makes it 1000% healthier right?
if you wanted to be even healthier, you could find one of those handy dandy conversion charts to sub some greek yogurt for some of the buttermilk. if you do, lemme know how that goes k?
- 1 c ap flour
- 1 c whole wheat flour
- 2/3 c light brown sugar
- 1/2 c cocoa powder, sifted
- 1-1/2 tbs espresso powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbs butter, melted
- 1-1/2 c buttermilk, room temp
- 2 eggs, room tem
- 1 tsp vanilla
1 c dark chocolate chips
- 1/4 c whole wheat flour
- 2 tbs light brown sugar
- 1 tbs butter, room temp
- 1/4 tsp cinnamon
- preheat the oven to 375F. line a muffin tin with baking cups.
- in a large bowl, combine the flours, brown sugar, cocoa powder, espresso powder, baking powder, baking soda and salt.
- in a smaller bowl, mix together the melted butter, buttermilk, eggs and vanilla. pour the wet mixture into the dry ingredients and mix until just combined; stir in chocolate chips. divide the batter evenly among the muffin cupsl
- make your streusel topping: combine all streusel ingredients in a small bowl. cut the butter into the other ingredients until it’s coarse and crumbly. sprinkle evenly over the muffin batter.
- bake 18-20 min, until a toothpick inserted into the center comes out clean. remove from the oven and let cool 5 min before removing to a wire rack to cool completely.
see… chocolate for breakfast!!
recipe adapted from: handle the heat