These are the perfect excuse to have chocolate for breakfast, and not feel guilty after. Wholewheat flour, olive oil, flax seeds and good dark chocolate surely can’t be bad for you! Then there’s the whole age old debate between cupcakes vs. muffins. Are muffins just unfrosted/naked/ugly or cupcakes? Looks it is settled on cupcakes being miniature cakes + frosting on top, while muffins are decidedly healthier ‘quick breads’. I made these Triple Chocolate Muffins (i repeat, chocolate is full of anti-oxidants so they are definitely be good for you) some time back, at the request of my sister. Chocolaty, fluffy and oh-so-good, especially the crunchy, chocolate-studded tops that emerge from the paper wrappers. Or what they call, muffin tops. Eww. Okay, let’s not go there now.
Triple Chocolate Muffins
these sound extremely indulgent but I promise that they are actually rather wholesome (with the addition of wholewheat flour and flax seed meal). I like to use olive oil instead of butter not only for its health benefits but also because it makes these muffins so moist and tender.
2/3 cup organic whole-wheat flour
1 cup organic unbleached plain flour
1/4 cup organic flax seed meal
1/2 cup pure cocoa powder
100g organic dark brown sugar (if you like your muffins sweeter, increase this to 140g)
2 t baking powder
1/2 t baking soda
1/2 t sea salt
2 t pure vanilla
2 free-range eggs
1/3 cup fruity olive oil
3/4 cup whole milk
1/4 cup sour cream
30g dark chocolate, melted (I use 70% cocoa here)
1 cup bittersweet chocolate chips
Sift the flours, baking powder, baking soda and salt, set aside. Whisk together the eggs, sugar and vanilla until light and frothy. Stream in the olive oil, milk and sour cream. Stir in the melted chocolate. Fold in the dry ingredients to briefly combine. Mix the chocolate chips into the batter. Do no overmix – the batter will be quite lumpy but it’s ok! Fill the muffin tins and top with more chocolate chips. Bake at 180C for 18-19 min. Makes 12 muffins.
*Note: if you do not have flax seed meal, substitute with equal amounts of wholewheat flour. This recipe can be made with all plain flour as well. Sometimes I will add a tiny teaspoon of instant espresso to deepen the chocolaty flavour, but this is entirely optional.