Decadent chocolate and breakfast collide in a yummy muffin!!
I do quite a bit of travel for work and this week I ended up staying at a Hilton property near Columbus, OH for a couple nights. I went down to grab something for breakfast and I spotted something that brought me so much joy. A piping hot, chocolate breakfast muffin!! No nuts or other pointless fillers. Just pure chocolate, fudgy goodness. Yep, chocolate for breakfast! It was probably the moistest muffin I’d ever eaten in LIFE! It practically fell part as I enjoyed it. Oh boy was it good! I stayed for two nights so of course, I had to have one each day. I started thinking about how my mother would never allow me to have that popular childhood breakfast cereal that my little heart would crave…Cocoa Pebbles! She would always say that she wouldn’t be a good mother if she allowed me to eat such things. I get it momma. Thank you for loving me that much! 🙂 However, now that I’m grown and gone I’m eating Jumbo (Chocolate for) Breakfast Muffins! Sorry momma but somehow I was validated this week when they were served not once but twice all before 10 am. 🙂 Other guests were eating them too so it must be ok. Right? They were so good that I studied every bite. How could I recreate these babies at home? I got to thinking how it tasted pretty similar to a cake base that I use for my German Chocolate Birthday Cake every year. It’s moist, fudgy and it even uses strong coffee to bring out the flavor in the chocolate. Sooooo good! There you have it! I would make this cake batter, pour it into muffin tins and call them (Chocolate for ) Breakfast Muffins! After all, there’s coffee in the batter so there, the validation continues in my mind. 🙂 Call them whatever and eat them whenever you like. Just eat them! You won’t be disappointed! Let’s preheat the oven to 325 degrees and line muffin tins with parchment paper (6.5 X 6.5 size). In a large bowl, toss 2 and 1/4 cups of all purpose flour, 3 tsp. of baking powder, 3/4 tsp. baking soda, and 3/4 tsp. of fine sea salt. Set aside. Now melt 12 T. of unsalted softened butter in a large saucepan over medium heat and whisk in 1 cup plus 2 T. of Dutch process cocoa powder and cook for about a minute. I use Droste, the Holland brand. It’s the best! Now remove the saucepan from the heat and stir in 1 and 1/2 cups of granulated sugar and 1 and 1/2 cups of muscavado light brown sugar. I’ve also made this with regular brown sugar and the recipe came out fine as well. Muscavado is just so incredibly moist! You’ll end up with something that looks just like dirt. Sorry! It’s the best way to describe it. Add in 1 and 1/2 cups of room temperature dark roast brewed coffee, 1 and 1/2 cups of room temperature buttermilk , 3 eggs and the vanilla beans from a 2 inch bean. Now whisk until smooth. Pour the chocolate mixture into the flour mixture and stir until combined. The batter will be thin, slightly lumpy and bubbly. Chop up 3/4 cups of dark chocolate disks into small morsels and stir into the batter. Divide the batter between 10 jumbo muffin cavities. Fill any unused cavities halfway full with water for even baking. Bake for about 25-26 minutes or until there are just a few moist crumbs picked up with a toothpick. Let the muffins cool on a baking rack for 15 minutes to set as they are so moist! Say Grace and enjoy!
- 2 and ¼ cups all purpose flour
- 3 tsp. baking powder
- ¾ tsp. baking soda
- ¾ tsp. fine sea salt
- 12 T. unsalted butter, softened
- 1 cup plus 2 T. Dutch process cocoa powder
- 1 and ½ cups granulated sugar
- 1 and ½ cups muscavado light brown sugar
- 1 and ½ cups dark roast brewed coffee, room temperature
- 1 and ½ cups buttermilk, room temperature
- 3 eggs
- Vanilla beans scraped from a 2 inch bean
- ¾ cups dark chocolate disks, chopped
- Preheat the oven to 325 degrees and line muffin tins with parchment paper (6.5X6.5 size).
- In a large bowl, toss flour, baking powder, baking soda, and fine sea salt. Set aside.
- Melt butter in a large saucepan over medium heat and whisk in Dutch process cocoa powder and cook for about a minute.
- Remove the saucepan from the heat and stir in both sugars.
- Add in coffee, buttermilk , eggs and vanilla beans and whisk until smooth.
- Pour the chocolate mixture into the flour mixture and stir until combined.
- Add chopped chocolate and stir into the batter.
- Divide the batter between 10 jumbo muffin cavities. Fill any unused cavities halfway full with water for even baking.
- Bake for about 25-26 minutes or until there are just a few moist crumbs picked up with a toothpick.
- Let the muffins cool on a baking rack for 15 minutes to set. Say Grace and enjoy!
Adapted from Bobby Flay’s German Chocolate Cake