You may remember my Berry Buttermilk Muffin Recipe I posted a few weeks ago. I made it when we wanted something sweet and fruity. Yesterday I was once again in the mood for muffins and it’s great to have a good recipe for 12-14 muffins, so you can have your sweet something everyday. And these last a long time in the fridge, with the exact same flavor and consistency.
This time I made Buttermilk Chocolate Spice Muffins. The recipe is the same as the Berry one but with some changes, so I’m posting it complete again.
– 2 1/4 cups all-purpose flour
– 1/2 cup white sugar
– 1 teaspoon baking soda
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground cinnamon (and maybe a bit more if you love it)
– 2 tablespoons of vegetable oil
– 1 egg, lightly beaten
– 1 cup buttermilk (I used the dry mix)
– 1 teaspoon vanilla extract
– 2 tablespoons of cocoa powder
– Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
– Mix together the flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon and chocolate. In a separate bowl, whisk together the oil, egg, buttermilk (mine was 1 packet dry mix in 1 cup of water), and vanilla.
– Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth).
– Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes. I only have a 12 muffin pan, so I had to go over this step again, for 4 more muffins.
The Berry recipe called for sifting the dry ingredients together. I wasn’t feeling it so I just mixed them and it worked perfectly without any kind of lumps. And they turned out the most soft, moist and delicious chocolate muffins I’ve had! Seriously!
I love nutmeg and cinnamon together and it’s well know that these two spices give a sweet taste to anything they’re put on, so, I think this combination was completely approved!
Just keep them in a lidded container in the fridge and they’ll last quite a while. The Berry ones lasted for about a week and a half. And if we had more, they probably would have lasted a few days more. We usually just have one a day and it’s a good sugar fix for us. =)
Have a great day!