February is a busy birthday month in my office, so while most of the time we celebrate with cake or cupcakes, February gets a little more variety. Last week I made an assortment of scones, and this week it’s double chocolate mini muffins!
Chocolate muffins are a great birthday treat for an office – they have a denser crumb than cupcakes, so they feel like they might just have a little… fiber…. or something like that….(work with me here) to make them a somewhat healthy breakfast choice, while the chocolate-chocolate chip combo brings them right into dessert territory!
As I mentioned, our abundance of February birthdays could easily put my colleagues into treat-overload, so I broke out the mini tins for bite-sized muffins. Each one is about two little bites, making them a lovely little treat with coffee, or a decadent 3:00pm snack-break. Plus, you know my mantra: everything is cuter when it’s tiny!
The small size has one down side – you’ll need to watch the oven closely. Chocolate treats are easy to over-bake due to their color, and the small size of these only compounds the problem. Turn on your oven light and watch them like a hawk – if you get them out at just the right time they’ll have a wonderfully moist fudgey texture, but just a minute or two longer and they’ll dry out, and we absolutely cannot have that! If you’d prefer a bigger muffin, this will yield about a dozen regular sized muffins, or a half dozen jumbo (“bakery style”) muffins, but will need an extra 5-10 minutes in the oven.
I went pretty basic and tossed in regular semi-sweet chocolate chips, but I could see these being fabulous with peanut butter chips, pecans, or walnuts. At Christmastime, Andes chips or crushed peppermint would be delicious as well!
- 2 cups ultragrain flour
- 1/2 cup dutch-process cocoa powder
- 1/4 cup dark cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 1/2 cup granulated sugar
- 2 eggs (large)
- 1/2 cup salted butter (melted)
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
|Sift dry ingredients into a large bowl. Toss in chocolate chips and mix until coated. In a small bowl, whisk together sugar, eggs, butter, buttermilk, and extracts. Add wet ingredients to dry, and mix until just blended. Do not overmix. |
Scoop batter into lined mini muffin tin, filling completely (a cookie scoop is good for this.) Bake at 375 for 12-15 minutes or until a toothpick tests clean. Do not overbake.
Yields 60 mini muffins (12 standard muffins or 6 jumbo muffins)
Adapted from Alton Brown's "I'm Just here for More Food"
|Photos and Recipe from Mayhem in the Kitchen! |
Tagged: bite-sized, brunch, dessert, muffins, Quest for Brunch Excellence
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