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!
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.