If you are a chocoholic and need your fix in the morning, check out these double chocolate buttermilk muffins. They are soft, fluffy and sure to satisfy your chocolate cravings!
Keyword: Breakfast, Muffins
Author: Eva Bakes
¼cupunsweetened cocoa powder
1cupsemi-sweet chocolate chips
Preheat your oven to 350 degrees F. Generously grease a standard muffin pan and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
In a medium sized bowl, mix together the sugars, applesauce, buttermilk, eggs and vanilla extract. Pour this into the large bowl and mix until a few streaks remain. Fold in the chocolate chips.
Evenly distribute the batter into your muffin pan and fill each well about 3/4 full. Bake in your preheated oven for 18-20 minutes or until a toothpick inserted in the oven comes out clean.
Allow the muffins to cool completely before serving.
Leftover muffins should be stored in an airtight container and stored at room temperature or in the refrigerator. Room temperature muffins will last for about 2 days; refrigerated muffins will last about 5 days.Source: Barely adapted from Jen's Favorite Cookies