These chocolatey muffins are just the thing to jump start a true chocoholic’s morning. You'll find pockets of melted chocolate throughout, and with the addition of a crumbly cookie streusel, you might confuse them with dessert. But don’t be fooled, these are a real breakfast treat. Oh, who are we kidding? We don’t care what time of day you eat them. Try one in the morning with a hot cup of black coffee, in the afternoon all by itself, or as a late night snack with a glass of ice cold milk. You can even freeze these for later. Wrap the muffins individually then place in a resealable plastic bag. To defrost, unwrap and microwave in 20 second bursts until defrosted and warmed through.
8 ounces bittersweet chocolate baking bar
1¾ (about 7½ oz.) all-purpose flour
¼ cup unsweetened cocoa
1 teaspoon baking soda
½ teaspoon table salt
½ (4 oz.) unsalted butter, softened
¾ cup packed light brown sugar
1 large egg
¾ cup buttermilk
1 teaspoon vanilla extract
6 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
3 tablespoons all-purpose flour
3 tablespoons unsalted butter, softened
2 tablespoons light brown sugar
How to Make It
Prepare the Muffins: Preheat oven to 350°F. Place baking cups in 1 (12-cup) muffin pan.
Finely chop 2 ounces of the bittersweet chocolate; set aside remaining 6 ounces bittersweet chocolate. Place chopped chocolate in a small microwaveable bowl; microwave on HIGH until chocolate melts, about 1 minute, stirring every 20 seconds. Cool to room temperature, about 10 minutes.
Whisk together flour, cocoa, baking soda, and salt in a medium bowl.
Place butter in a large bowl; beat with an electric mixer on medium speed until creamy, about 1 minute. Add brown sugar; beat until fluffy, 3 to 4 minutes. Add egg; beat until incorporated. Add cooled melted chocolate; beat until incorporated.
Combine buttermilk and vanilla in a large bowl. Add flour mixture and buttermilk mixture to butter mixture in 5 additions, beginning and ending with flour mixture. Beat just until incorporated after each addition.
Coarsely chop remaining 6 ounces bittersweet chocolate; stir into batter. Divide batter evenly among prepared muffin cups.
Prepare the Streusel: Combine all Streusel ingredients in a medium bowl. Using your hands, crumble ingredients until small crumbs form and a streusel texture is achieved. Sprinkle evenly on muffin batter.
Bake in preheated oven until a wooden pick inserted in center of muffin comes out with moist crumbs, 20 to 25 minutes. Cool in pan on a wire rack 5 minutes. Remove from pan; cool completely on wire rack, about 20 minutes.
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