Today I am so excited to be joining the chocolate party at Roxana’s Home Baking. This party consists of lots of food bloggers coming together every month to decide on a “secret ingredient” to be used in a chocolate treat about which they will blog that month. The “secret ingredient” for April is buttermilk. I know, I just posted buttermilk bread. Crazy, right?
This recipe is another old friend. A standby that has been adapted and tweaked to perfection. It’s hard to believe that something so decadent, rich, and indulgent can also be nearly guiltless! It’s true: these muffins have only 1 stick of butter and no sugar. Trust me, you won’t miss it.
Whenever I make these muffins, I like to whip up another dry mix while they’re in the oven; this is a continuing cycle that allows a chocolate-y breakfast to be whipped up in no time. If you have time, I recommend letting the batter rest for about an hour. Or, you could make it the night before and simply scoop and bake in the morning. Nothing beats a warm muffin for breakfast, except maybe scones. Maybe. But not if the said muffin is oozing with chocolate.
This recipe has been around in this house for so long, it seems, that I can’t even remember where the original came from! I do remember looking up a recipe online, then making it sugar-less. You can also use sour cream instead of the buttermilk, and I am excited to try it sometime with creme fraiche. If you have that on hand, I strongly encourage that substitutition 🙂
Double Chocolate Chip Muffins
1 3/4 c. White whole wheat flour
1/2 c. Unsweetened cocoa
1 ½ tsp. Baking soda
1 tsp. Baking powder
1/4 tsp. Salt
1 1/4 c. Semi-sweet chocolate chips
1 stick unsalted butter, slightly softened
1/2 c. Agave nectar, or honey
1/2 tsp. pure vanilla extract
2 large eggs
1 c. Sour cream or buttermilk
Preheat the oven to 400 degrees f. Line the cups of a muffin pan with paper liners. In medium bowl, sift together flour, cocoa, baking soda, baking powder, and salt. In a large bowl with an electric mixer, beat together butter and agave (or honey) on medium speed until creamy. Add the eggs and vanilla and beat until blended. Stir in the sour cream and 3/4 cup chocolate chips. Add the flour mixture, stirring just until incorporated. Spoon the mixture into the muffin cups, filling each cup about three-quarters full. Sprinkle the tops of the muffins with the remaining 1/2 cup chocolate chips. Bake for 20-25 minutes, until firm to the touch. Remove the pan from the oven and let stand for 1 to 2 minutes, and then transfer the muffins in their paper cups to a wire rack.
YIELD: about 12 muffins.
Version: substitute peanut butter chips for all chocolate chips.