In anticipation of Valentine's Day, I will be featuring a few chocolate recipes this week. Of course a little breakfast chocolate is the perfect way to start off any week. These muffins are more than just a little breakfast chocolate though. They are chocolate on chocolate. A chocolate muffin studded with chocolate chips topped with chocolate chips. What could be better? Well, they come in under 200 calories and are low fat - a true breakfast treat!
The original recipe uses red wine vinegar and water, which I thought was intriguing. Red wine vinegar in baked goods? I had to try it! I did, and it was good. BUT...I have since revised the recipe to replace the vinegar/water with buttermilk. Nothing compares to the flavor and texture that buttermilk gives to baked goods, and in these muffins that is no exception. I also replaced some of the all-purpose flour with whole wheat in order to bump up the nutrition level a bit.
For a little variety, it is fun to change up the chips with different flavors (peanut butter chips anyone?) but I always find myself coming back to the mini chocolate chips. Mini chips give the illusion of more chocolate per bite since there are more bits throughout. A little more for less kind of thing.
Chocolate-Chocolate Chip Muffins
Yields 12 muffins
1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup brown sugar, packed
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 egg, lightly beaten
1/2 cup semi-sweet mini chocolate chips, divided
- Preheat oven to 400 degrees. Line 12 muffin cups with paper liners (or spray muffin tin with cooking spray).
- In a large bowl, mix flours, sugar, cocoa, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the buttermilk, oil, vanilla and egg. Stir in 1/4 cup chocolate chips.
- Add buttermilk mixture to flour mixture, gently folding until just combined.
- Divide batter evenly among 12 muffin cups. Sprinkle tops with remaning 1/4 cup mini chocolate chips. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes and then move to a wire rack to cool completely.