Rich Chocolate Muffins Studded with Mini Chocolate Chips.
Whether you bake these in a regular or mini muffin pan, these dark chocolate muffins are a delicious way to start your day.
Happy New Year Friends!
January has always been one of my favorite times of the year. After all the lovely chaos of December, there’s something about the plainness of January that feels roomy and luxurious to me.
For many of us, myself included, December is a month where normal routines are set aside. The rest of the year contains parties and get togethers, of course. December isn’t the only month with the occasion for shopping, gifting, and receiving.
But, the rest of the year’s celebrations are so much more contained. They consume a day or an evening. They are a fun thing that happens in the course of a normal month.
In December, the entire month is the celebration. Christmas is not contained in a day. Christmas takes over our shops, our homes, our buildings, our clothes, our food, our routines. There’s a tree in my living room in December, for goodness sake.
I love December’s gregariousness. Truly, I do. But, I also love putting it all away and returning to normal life. My house always looks a bit empty after taking down all the Christmas decorations. The January social calendar is filled with blank spaces. Both of these facts make me feel like I have room to breath. Time to reflect and reinstate routines that contribute to my health and my sanity.
I love you, December. But, come January 1st, I’m ready for the 11 month break.
And so, yesterday, on the second day of the new year, I stepped back into my normal routine. I rose at 5am, sat at my computer and enjoyed a couple of hours of quite, uninterrupted work. At sunrise, I stretched out my yoga mat for the first time in weeks and went through a simple routine. I sat still and listened to my own breath for a while. And I baked some chocolate muffins.
Because chocolate is a great way to welcome this new year, don’t you think?
These chocolate muffins are rich, sweet, chocolaty, and delicious. They are also plain, simple, and unassuming. Baking them requires two bowls, a whisk, and about 10 minutes of your time. They contain no special ingredients. No unusual flavor combinations. Aside from the optional simple vanilla glaze, they require no adornment.
They are exactly the kind of thing I want to eat on a cold January morning, in my slippers and favorite sweater, with a hot cup of coffee. Or, in the middle of the afternoon with a cold glass of milk.
Bake whatever size chocolate muffins you like.
If you were around this blog in December, you know it was all about small bite-sized treats. This was not a phase. I am currently enamored with the idea of making things smaller.
I also love options, and so am happy to report that this recipe works equally well baked up as regular size or mini chocolate muffins. Your choice. Or, do what I did here and bake up some of each.
Glazing, storing, and freezing chocolate muffins
The vanilla glaze is totally optional. For some reason, I want to glaze the mini muffins, but not the regular sized ones. I don’t know why. You should do as you like.
No matter what size muffins you bake, they will keep well in an air tight container for a few days. They also freeze well. Just make sure to freeze them in a single layer so they don’t stick together.
If you bake these in a regular size muffin tin, you’ll get 22-24 chocolate muffins. Baked in a mini muffin pan, you’ll get 50-60 mini muffins. Either way, if I’m baking these just for my family, that’s a lot more muffins than we’re bound to eat in a couple of days. This is fine with me, because I love having muffins in the freezer.
Used in this recipe:
More muffin recipes you might like:
- Cinnamon Streusel Mini Muffins
- Mixed Berry Muffins
- Blueberry Corn Muffins
- Healthy Chocolate Banana Muffins
- 6 oz (1 cup) bittersweet chocolate, cut into small pieces
- 1 3/4 cups unbleached all-purpose flour
- 1/4 cup cocoa powder
- 2 tsp baking powder
- ¾ tsp salt
- ½ tsp ground cinnamon
- 1/3 cup granulated sugar
- ½ cup dark brown sugar
- 2 large eggs
- 1¼ cups buttermilk
- 1 tsp vanilla extract
- 4 tbsp butter, melted
- 1 cup bittersweet mini chocolate chips
FOR THE GLAZE (OPTIONAL):
- 1½ cups powdered sugar
- 2–3 tbsp milk
- 3 tsp pure vanilla extract
- Preheat oven to 350 degrees and line a couple of regular muffin pans or mini muffin pans with paper liners.
- Melt the chocolate in the microwave by heating it at 50% power for 2-3 minutes, stirring every 30-60 seconds.
- Add the flour, cocoa powder, baking powder, salt, cinnamon, and both sugars into a medium size bowl and mix with a wire whisk to combine.
- With a fork, whisk the eggs, buttermilk, and vanilla together to combine. Whisk in the melted butter.
- Combine the wet and dry ingredients and whisk just until all the dry ingredients are moistened and there are only a few small lumps.
- Add the melted chocolate and whisk just until combined. Stir in the mini chocolate chips.
- Distribute the batter among the muffin cups, filling each about 2/3 full.
- If baking mini muffins, bake for 15 minutes. If baking regular sized muffins, bake for 23-25 minutes, until a toothpick inserted in the center of one of the muffins comes out clean – or with just a few crumbs clinging to it.
- Let cool on a wire rack.
PREPARE THE GLAZE:
- Whisk together all the glaze ingredients until smooth. Drizzle over the tops of muffins.
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