Chocolate cocoa muffins with high crowns. This recipe also calls for a blend of spices, but if you're not in the mood for spices, just leave them out.
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 18 minutesminutes
Total Time 28 minutesminutes
Servings 6
Author Cookie Madness
Ingredients
¾cupsplus 2 tablespoons all-purpose flour
6tablespoonssugar
1teaspoonbaking powder
¼teaspoonbaking soda
1teaspoonground cinnamon
⅛teaspoonground cloves
⅜teaspoonsalt
¼cup½ stick unsalted butter, melted and cooled
3tablespoonsunsweetened cocoa powderI used Hershey’s Dark
1large eggat room temperature
½cupbuttermilk or sour milk -- don't be heavy handed with the milk. Err on the side of less.
¼cupsemisweet chocolate chips
Instructions
Preheat oven to 400 degrees F. Spray 6 muffin tins with baking spray.
Thoroughly combine the flour, sugar, baking powder, baking soda, cinnamon, cloves and salt and set aside.
In a mixing bowl, whisk the melted butter with the cocoa until it is smooth. Whisk in the egg and milk. Add the flour mixture and stir until the ingredients are just blended, then fold in the chocolate chips. Spoon the mixture into the tins, dividing evenly.
Bake until a wooden skewer inserted in the center of a muffin comes out clean, about 15 (I baked for 18) minutes. Remove immediately from the tins and cool briefly on a wire rack.