Is it basically cake for breakfast? No comment. These decadent triple chocolate muffins are a morning treat that you’ll never want to share.
Triple Chocolate Muffins
(cocoa powder, semi-sweet chocolate + whipped honey with chocolate)
Makes 12 muffins
What you need:
1 1/4 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon instant coffee powder
1/2 cup semisweet chocolate finely chopped
1/2 cup (1 stick) unsalted butter
2/3 cup Savannah Bee Company® Whipped Honey with Chocolate
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
What to do:
1. Wash Up!
2. Preheat the oven to 425º F and line a 12-cup muffin tin with liners.
3. Make the muffin batter: In a small bowl, combine the flour, cocoa powder, baking soda, salt, and coffee powder. Set aside, and in another bowl melt together butter and chopped chocolate. Whisk the honey into the chocolate butter mixture, then add sour cream, vanilla, and eggs until fully combined. Add the dry ingredients into the wet and mix with a spatula until just combined. Fold in the chocolate chips until evenly distributed. Scoop roughly 2 ounces (1/4 cup) of batter into each muffin tin.
4. Cook the muffins: Place in the 425ºF oven for 5 minutes, then lower the temperature to 350ºF for the remaining 15-20 minutes.
To Serve: Serve warm with Greek yogurt, fresh berries and extra whipped honey, of course.
Pro Tip: These chocolate muffins can be wrapped and frozen for up to 6 months. Reheat and enjoy as needed!
Table Talk: What is your favorite thing to put chocolate chips in?