Mexican-Spiced Triple Chocolate Muffins (Aka Mexican Hot Chocolate Muffins)

Mexican-Spiced Triple Chocolate Muffins (Aka Mexican Hot Chocolate Muffins)

Mexican-Spiced Triple Chocolate Muffins are full of nutritious ingredients, and feature deep chocolate flavor with a hint of cinnamon and cayenne. If you’re a fan of Mexican Hot Chocolate, these muffins are for you!

Course Breakfast, Brunch, Snack

Cuisine American

Keyword Chocolate Muffins Recipe, Hot Chocolate Muffins, Triple Chocolate Muffins

Prep Time 15

Cook Time 20

Servings muffins

Calories 309kcal

Author Faith Gorsky

Ingredients

2 cups whole wheat pastry flour or all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon cayenne pepper
2 large eggs
1 cup granulated sugar
3/4 cup mashed overripe banana
1/2 cup avocado oil or other neutral-flavored oil
1/4 cup milk whole or reduced-fat
2 teaspoons blackstrap molasses
1 1/2 teaspoons pure vanilla extract
3 ounces good-quality unsweetened chocolate melted
3 tablespoons semisweet chocolate chips
2 teaspoons turbinado sugar

US Customary - Metric

Instructions

Preheat the oven to 375F; line a muffin tray with 12 paper liners.
Whisk together the flour, cocoa powder, baking powder, salt, cinnamon, baking soda, and cayenne pepper in a medium bowl and set aside.
Beat the eggs and sugar together in a large bowl until light and fluffy, and then beat in the banana, oil, milk, molasses, vanilla, and finally the melted chocolate.
Use a wooden spoon to stir the dry ingredients into the wet half at a time, being careful not to over-mix.
Pour the batter into the prepared muffin tray, and sprinkle the chocolate chips and coarse sugar on top.
Bake until a wooden pick inserted into the center comes out dry or with just a couple crumbs, about 20 to 25 minutes, rotating the tray once halfway through. Be careful not to over-bake.

Notes

Storage: You can store these homemade muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 1 week.

Nutrition