Chocolate Cinnamon Muffins
A great dessert served with ice cream. Leftovers are great cold or heated served with yogurt and fresh berries.
Prep Time: 10 mins
Cook Time: 30 mins
|1 cup||all purpose flour|
|1/2 cup||whole wheat flour|
|1/2 cup||cocoa powder|
|4 teaspoons||baking powder|
|1 teaspoon||instant espresso powder (optional)|
|5 tablespoons||melted butter, cooled|
|1 teaspoon||turbinado sugar|
Heat oven to 400∫F. Line 12 muffin cups with liners.
In a mixing bowl, whisk together the flours, sugar, cocoa powder, baking powder, cinnamon, espresso (if using), and salt. In a second bowl, whisk together the buttermilk, melted butter, and eggs. Pout the wet ingredients into the dry ingredients; mix until just combined. The batter will be very thick.
Spoon the batter into the prepared muffin cups, filling each cup almost to the top. Sprinkle with turbinado sugar.
Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.