What sets these muffins apart from being cupcakes is the low sugar content. That fact doesn't matter though when the inside is dotted with sweet blackberries and melted chocolate chunks. I've said before that I look for ways to eat chocolate with my morning coffee because, for some reason, my day is never bad after that. It could be a fluke, but I'd rather think it was the trick I played on my brain. These muffins seem like dessert, all the while being unabashedly breakfast-y.
"Blackberries in-season are super sweet and really dynamic with the chocolate, if not in-season sub. with raspberries."
Notes: Flour is unbleached.
CHOCOLATE COVERED BLACKBERRY MUFFINS
Ingredients: 1 1/2 cups flour, 1/2 cup cocoa powder, 1 Tbsp. baking powder, pinch of salt, 1/2 cup sugar, 1/2 cup semi-sweet chocolate chunks, 3/4 cup blackberries cut in half, 1 cup milk, 2 eggs at room temperature, 6 Tbsp. grape seed oil, 1 tsp. vanilla extract.
Makes 12 muffins
1. Preheat oven to 400* and grease or line a standard muffin tin.
2. Whisk the flour, cocoa powder, baking powder, salt, sugar, and chocolate chunks in a large bowl.
3. In a separate bowl, whisk the eggs with the milk, oil, and vanilla.
4. Make a well in the dry ingredients and pour in the wet. Stir to combine. Fold in the blackberries.
5. Bake for 18-20 minutes or until a tester comes out clean. Swipe a tiny bit of softened butter over each muffin and sprinkle with sugar (opt.)
Tip: I don't think any baking ingredients like to start out cold. When you measure out the milk, give it 20 seconds or so in the microwave prior to whisking with the eggs and oil.
DF: Use unsweetened almond milk in place of regular. Use a small amount of coconut oil on the top of each muffin with the sugar at the end instead of butter.
GF: I have made these with King Arthur Gluten-free Flour, and they turned out well.