PART THREE

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| INGREDIENTS |

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| INGREDIENTS |

2 1/4 cups all-purpose flour

3/4 cup brown sugar

1/2 cup dark brown sugar

1/2 cup cocoa powder

1/2 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup buttermilk

1/2 cup coffee strongly brewed

2 teaspoons vanilla extract

2 large eggs

3/4 cup butter melted

1/2 cup dark chocolate chunks

1/2 cup milk chocolate chunks

| INSTRUCTIONS |

Preheat your oven to 375F degrees & line 2 muffin tins with 7 parchment muffin liners (spreading them out in the muffin tin) ** I find that spreading the muffins out into two pans helps them get a much better rise in the oven

In a small bowl, melt your butter in the microwave. Set aside to cool slightly.

Meanwhile, in a large bowl, whisk together the flour, brown sugars, cocoa powder, baking powder, baking soda, cinnamon and salt until combined.

In a medium bowl, whisk together buttermilk, coffee, vanilla and eggs until combined. Pour in your melted butter in a steady stream, while simultaneously mixing until everything is incorporated together.

Make a well in the center of your dry ingredients and pour the wet ingredients into the well. Use a spatula to gently fold the wet ingredients into the dry until the batter is just starting to come together.

Add in the chocolate chunks and gently fold until just incorporated, being careful not to overmix your batter. It's okay if you still have a few streaks of flour in your batter.

Scoop the batter into your prepared muffin tins, filling each muffin liner right up to the top. Bake your muffins on the center rack of your oven for about 18-24 minutes or until the tops spring back up to the touch.

Remove from oven & allow to cool for a few minutes before digging in! Store any leftovers in an air tight container for 4-5 days or freeze in a freezer safe bag.

Enjoy

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