Chocolate Muffins….with chocolate to the sixth power. Because there’s six different ways I added chocolate to these muffins! Chocolate buttermilk muffins, loaded with chunks of dark chocolate and mini semi-sweet chocolate chips, rolled in chocolate hazelnut butter and chocolate walnuts. Muffins so crazy, you might feel guilty eating one for breakfast. Might. But YOLO.
Yeah, I went back a few years there and threw a YOLO at you (Mom, that means: “you only live once”). Every time I hear YOLO it makes me laugh, because not too far from where we live, there is an actual Yolo County. I watch the evening news while I get chores done around the house after work, and while I am making dinner. So I always laugh whenever the news broadcasters say, “and in Yolo County…” I quickly yell, “YOLO!” and laugh. My poor dog must think I am nuts.
Anyways these cupcakes. I mean muffins. Yes. Muffins. People at work kept calling them cupcakes??? Maybe because I went a little choco-crazy? Mmmmm. Oh well. So. Foodlyn sent me a ton of yummy products to try, as you know, because I ALWAYS talk about Foodlyn. But I love ’em…so yeah! I decided to take every different chocolate product Foodlyn sent me and incorporate them all into one recipe. And that’s where these Chocolate Chocolate Chocolate Muffins came from. My crazy, chocoholic mind!
Chocolate Chocolate Chocolate MuffinsPrint Recipe
- 1/2 cup unsalted butter, melted
- 2 eggs, room temperature
- 1 cup buttermilk, room temperature (low fat is okay)
- 2 teaspoons vanilla extract (I used Ballard Extracts Chocolate Extract)
- 1-3/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 cup light brown sugar, packed
- 1/2 cup white granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup dark chocolate chunks (I used K'ul 70% Dark Chocolate)
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup chocolate hazelnut butter (I used JEM Organics Chocolate Hazelnut Butter)
- 1 cup chocolate walnuts, chopped into fine pieces (I used Old Dog Ranch Chocolate Walnuts)
MUFFIN BATTER: Preheat oven to 425-degrees. Line a muffin or cupcake tin with 12 cupcake liners. Set aside.
In a bowl, add the eggs, buttermilk and vanilla extract and whisk until combined.
In a separate large bowl, whisk together the flour, cocoa powder, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, nutmeg and the chocolate chunks and chocolate chips.
Add the wet ingredients to the dry ingredients and stir in the melted butter. Stir the batter until combined, but do not over mix.
Use a large cookie scoop (or ice cream scoop) to scoop batter into the cupcake liners. The batter should reach the top of the cupcake liners.
Bake muffins in 425-degree oven for 8-minutes. After 8-minutes are up, turn the oven down to 350-degrees and continue baking for 10-minutes. Do not over bake.
Remove muffins from the oven and set on a wire rack. Let muffins cool for a few minutes before removing them from the cupcake tin and placing them on the wire rack to finish cooling completely.
TOPPING: After muffins have cooled completely, use a knife to smear desired amount of chocolate hazelnut butter onto the tops of each muffin. Immediately roll muffin tops in chopped walnuts.
Store muffins in an airtight container at room temperature. Muffins are best eaten within 2-3 days. Naked muffins can be frozen for several weeks.
Check out my muffin tops!
Now you could totally leave your chocolate muffins plain…or you can go choco-crazy like me!
I just used a knife to spread a thin layer of chocolate hazelnut butter on my muffin tops, and then dunked the tops in the bowl of chopped chocolate walnuts!
Take that Costco Chocolate Muffins! Boom! So tell me….what’s your favorite kind of breakfast muffin?? Did I go too crazy with the chocolate?! Coffee and chocolate are a perfect pairing. Just saying. #YOLO 😉
Head over to Foodlyn if you want to purchase any of the products I used in this recipe! Ballard Extracts Chocolate Extract, K’ul Dark Chocolate, JEM Organic Chocolate Hazelnut Butter and Old Dog Ranch Chocolate Walnuts.