Mexican Hot Chocolate Muffins
Deliciously sweet and spicy these muffins are the perfect way to spice up the holidays.
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Equipment
- medium mixing bowl
- Large mixing bowl
- Whisk
- oven
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 1/4 tsp chilli powder
- 2 large eggs
- 3/4 cup granulated sugar
- 1 cup Greek yogurt
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup chocolate chips
- powdered sugar for dusting
Instructions
- Preheat the oven to 400F. Line a 12-cup muffin pan with muffin liners and set aside.
- In a medium bowl, whisk together 2 cups flour, 1/2 cup cocoa powder, 2 teaspoons baking powder, salt, and spices.
- In a separate large bowl, whisk together the eggs and 3/4 cup sugar until lightened and thick. Add 1 cup Greek yogurt, 1/2 cup oil, 1/2 cup milk and 1 teaspoon vanilla, and whisk until combined.
- Add the dry ingredients to the wet ingredients in three additions and fold in until just combined - do not overmix.
- Fold in the chocolate chips. The mixture will be very thick. Some lumps are okay.
- Divide the batter evenly between the muffin cups, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow to cool for 5 - 10 minutes in the pan before adding the powdered sugar.
Notes
These muffins have a mild spicy flavor. Feel free to increase the spices if you like things spicier. As written, this recipe is freat for kids.
If you don't have buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.
Store muffins in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw for about 30 minutes on the counter or pop in the oven for a warm, tasty treat.
Servings: 12 muffins