Ingredients and Weight:
- 2 cups (240g) whole wheat spelt flour
- 1 cup (200g) granulated sugar
- 1/2 cup (60g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (120g) semisweet chocolate chips
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the chocolate chips.
- Fill the prepared muffin liners about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per muffin:
* Calories: 270
* Fat: 13g (saturated: 6g)
* Cholesterol: 45mg
* Sodium: 115mg
* Carbohydrates: 38g (fiber: 2g, sugar: 16g)
* Protein: 4g
Dish Characteristics:
- Moist and fluffy texture
- Rich chocolate flavor
- Sweet and indulgent
- Perfect for breakfast, brunch, or dessert
User Comments:
- "These muffins are amazing! They're so moist and fluffy, and the chocolate flavor is perfect."
- "I love how easy these muffins are to make. They're perfect for a quick and delicious breakfast."
- "These muffins were a hit at my brunch party! Everyone raved about how delicious they were."
Special Precautions and Tips:
- Do not overmix the batter, as this will result in tough muffins.
- For a healthier option, use whole wheat pastry flour instead of all-purpose flour.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
