Buttermilk Chocolate Chip Muffins with Chocolate Glaze – slightly indulgent whole wheat muffins that are free of refined sugar or butter and have lots of dark chocolate!
Is there any such thing as a sort of healthy, but sort of indulgent Chocolate Chip Muffin recipe? If so, I think I’ve found it. Enter Buttermilk Chocolate Chip Muffins with Chocolate Glaze! Chocolate lovers unite! *insert sounds of chocolate fans everywhere rejoicing*
When I come up with new ideas in the kitchen, I have to write the recipes down as I create them or I will completely forget everything I did. Unfortunately, sometimes these random pieces of paper get lost. I do keep a notebook, but only part of the recipes actually make it into the notebook.
All that to say, I misplaced this recipe and spent a bit of time running around the house looking for it and feeling a little sad because I wanted to be able to recreate these delicious muffins! As it turned out, I found the recipe scribbled in a part of my notebook where I would never have thought to look.
“Why did my brain decide to write this in that particular spot. That makes NO sense.” There are times when I wonder if I have two personalities: the creative one, and the one that spends time tracking down and organizing the ideas coming from the artistic side.
That would explain a lot of things.
These muffins are made with freshly ground whole wheat flour and sweetened with Sucanat. I used a combination of olive oil, applesauce, and buttermilk to moisten them. The dark chocolate chips are 60% cacao, which increases the health factor a little from regular chocolate chips (less sugar). I used melted dark chocolate chips for the glaze, which keeps it simple and tastes great!
Fridays tend to be my “baking experiment” days, so I’ve got an idea or two that I’m going to try this afternoon. Are you cooking or baking anything this weekend?
Buttermilk Chocolate Chip Muffins with Chocolate Glaze
- 2 3/4 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup + 1/2 cup dark chocolate chips (60% cacao preferred), divided
- 1 cup Sucanat (can be substituted with regular sugar)
- 1/2 cup unsweetened applesauce
- 1/2 cup olive oil
- 3 eggs
- 1 1/2 cups buttermilk
Preheat oven to 375 degrees Fahrenheit. Lightly grease or line 2 dozen muffin cups and set aside.
In a large bowl, stir together flour, baking powder, baking soda, and salt. Stir 1 cup chocolate chips into flour mixture. Set aside. In a medium sized bowl, beat Sucanat, applesauce, and olive oil together until blended. Beat in eggs and buttermilk.
Add wet ingredients to dry and mix until blended. Fill muffin cups 3/4ths full. Bake for 15-18 minutes or until edges of muffins are turning golden. Let muffins cool in pans for 5 minutes before removing to cool on wire racks.
Place remaining 1/2 cup dark chocolate chips in small, microwave safe bowl, and microwave in 15 second bursts until chocolate is melted. Drizzle over warm muffins.
~K in the Kitchen