Sitting here this morning, there are little chocolate muffin crumbs scattered around my computer and a happy little two year old with an (almond) milk mustache dancing around in her diaper. “A chocolate papcake” she says, which is her way of saying pancake, cupcake and muffin- they are all the same to her. After her chocolate papcake, and a few laps around the house, she jumps up on the couch and snuggles into me. This morning I can do no wrong as her mama- she has had chocolate for breakfast, and chocolate is her favorite. Does anything beat these cozy mornings?
The county fair has come and gone, which always feels like summers end. I am sad to see summer go, but more excited for the cozy that fall brings. When planning this post, I instantly wanted to throw a pumpkin recipe out and scream, “IT’S FALL!!”- but I realize that would have been slightly premature, so I’ll wait a few weeks. Instead, I’ll give you these seriously delicious chocolate muffins.
- 2 cups all-purpose flour
- ⅔ cup packed brown sugar
- ½ cup unsweetened cocoa powder, sifted
- 1 tablespoon espresso powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 6 tablespoons unsalted butter, melted
- 1½ cups buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- ½ cup toffee bits
- 2 tablespoons butter, at room temperature
- Preheat oven to 375F and line muffin tin with liners.
- In a large bowl, combine the flour, brown sugar, cocoa powder, espresso powder, baking powder, baking soda and salt. In a separate bowl, whisk together the melted butter, buttermilk, eggs and vanilla. Pour the batter mixture into the flour mixture and fold gently to combine- being careful not to over-mix. Stir in the chocolate chips.
- Using a large ice-cream scoop, divide batter into muffin liners. (Recipe yields about 21 muffins).
- To make topping:
- In a small bowl combine the flour, sugar and toffee bits. Cut the butter into the mixture, creating a coarse and crumbly texture. Sprinkle about a tablespoon over each muffin before baking.
- Bake 18-20 minutes, until a toothpick can be inserted and is clean when removed.
- Let cool on cooling rack before devouring.
Recipe courtesy of Handle The Heat.