small batch triple chocolate chunk muffins


small-batch triple chocolate chunk bakeshop muffins

Yield: 5 muffins


  • 4 tbsp (1/2 stick) unsalted butter* (melted & cooled)
  • 2 tbsp buttermilk*
  • 1/2 tsp pure vanilla extract
  • 1 medium egg*
  • 1/4 cup + 2 tbsp white whole wheat flour
  • 1 tbsp + 2 tsp cocoa powder
  • 1/4 cup sugar*
  • 3/4 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup chocolate chips

*I used less butter (2 tbsp) & 1 tbsp coconut oil, almond milk instead of buttermilk, a flax egg and evaporated cane juice instead of sugar. I also added white chocolate chips and a square of German baking chocolate.

Cooking Directions

  1. preheat oven to 350 degrees.
  2. combine the melted butter, buttermilk, vanilla & egg, set aside.
  3. sift flour, cocoa powder, sugar, baking powder & salt into another bowl, then add chocolate chips.
  4. add wet ingredients all at once and stir just until dry ingredients are moistened.
  5. fill greased muffin cups 3/4 of the way full, sprinkle with sugar and bake 15-18 min or until a toothpick inserted in the center comes out clean.
For the plain glaze, combine 2 tbsp confectioners sugar with a tiny bit of water or milk.
For the peanut butter glaze, add melted peanut butter to the plain glaze to taste.

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