Double Chocolate Brownie Muffins
To make my mornings a little more simple around these holidays, I wanted an easy grab and go option for my busy weeks ahead. So I grabbed my little helpers, and together we whipped up the most delectable Double Chocolate Muffins. While I certainly devoured them per their intended purpose, first thing this morning with my…
To make my mornings a little more simple around these holidays, I wanted an easy grab and go option for my busy weeks ahead. So I grabbed my little helpers, and together we whipped up the most delectable Double Chocolate Muffins. While I certainly devoured them per their intended purpose, first thing this morning with my giant cup of coffee, they were so decadent and fudgy that I just could not justify giving them to my children for breakfast. So as not to mislead, I decided “brownie muffins” was a suitable title. Gluten and refined sugar free, I’m pretty sure these are better than stopping for a donut or pouring a bowl of cereal. Get the best of both worlds – a warm, moist, fudgy brownie in muffin form! Enjoy a nice after dinner treat, mid-day snack, or just go ahead and grab one as you run out the door this morning. I won’t tell if you won’t.
- ½ C butter, softened
- 1 C coconut sugar
- 2 tsp vanilla
- ⅓ C sour cream
- 2 eggs
- 1 C milk
- 2 C gluten free baking flour*
- 2 tsp baking powder
- ⅔ C cocoa powder
- ½ tsp salt
- 1½ C mini chocolate chips*
- Preheat oven to 350.
- In a large mixing bowl, cream butter, sugar, vanilla, and sour cream.
- Add eggs and mix well.
- In a separate bowl, combine flour, baking powder, cocoa powder, and salt.
- Add flour mixture and milk to butter mixture and mix well.
- Line a muffin tin with 12 cupcake liners and fill, or use a mini muffin tin in two batches.
- Bake 25-28 minutes, until a toothpick inserted in the center comes out mostly clean.
- Allow to cool 1-2 minutes before removing.
*I use Enjoy Life chocolate chips
