1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (6 ounces) chocolate chips
2 eggs
1 cup (8 ounces) buttermilk
2 teaspoons vanilla
1/2 cup (4 ounces, 1 stick) butter, melted
caramel ice cream topping for topping
sea salt for garnish
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, buttermilk and vanilla. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there’s no need to beat these muffins, just make sure everything is well-combined.
Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a “mushroom” shape.
Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.
Drizzle with caramel sauce and sprinkle with sea salt before serving. Makes 12 muffins.
Ummmm look at the caramel dripping! What a stunning muffin 🙂
Joelen why? Why would you publish a picture of gooey chocolatey muffins? I want them now. I'll have to make them, and nobody will stop me from eating them all. Yum!
These look amazing!