If you are a chocoholic and need your fix in the morning, check out these double chocolate buttermilk muffins. They are soft, fluffy and sure to satisfy your chocolate cravings!
I had a bunch of buttermilk in the refrigerator and wanted to make some type of muffin to use it up. As soon as the muffins finished cooling, my husband got a text from our neighbor. He and his wife just finished raking up some leaves and wanted to see if Addie wanted to stop by to jump in the piles of leaves with their children. My husband asked if we could take some of these muffins to the neighbors, so of course I said yes.
Our neighbors enjoyed the muffins as well and said that they were a hit at their house. This is a great recipe to use up any leftover buttermilk you might have (and satisfy the chocoholics in your family).
Double chocolate buttermilk muffins
- 2 cups flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup unsweetened applesauce
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Preheat your oven to 350 degrees F. Generously grease a standard muffin pan and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
In a medium sized bowl, mix together the sugars, applesauce, buttermilk, eggs and vanilla extract. Pour this into the large bowl and mix until a few streaks remain. Fold in the chocolate chips.
Evenly distribute the batter into your muffin pan and fill each well about 3/4 full. Bake in your preheated oven for 18-20 minutes or until a toothpick inserted in the oven comes out clean.
Allow the muffins to cool completely before serving. Leftover muffins should be stored in an airtight container and stored at room temperature or in the refrigerator. Room temperature muffins will last for about 2 days; refrigerated muffins will last about 5 days.
Yield: About 16 muffins
Source: Barely adapted from Jen's Favorite Cookies