Who’s ready for the weekend? I am, but I am also ready for a little weekend baking, starting with breakfast. Muffins are always a good start to a great day and this recipe is so delightful because it’s loaded with dark chocolate. Yes, I know chocolate is not always the best choice to start your day, however as a special treat, how can you resist?
The crumb in these muffins is so tender, that they melt in your mouth. I added dark chocolate chips to heighten the chocolaty goodness that already comes from the cocoa powder, to create a super-duper decadent muffin and if you haven’t noticed, it’s fig season people!
Fresh figs turn to jelly-like fruits when baked and deliver a simple sweetness that is nice with chocolate. These muffins could be considered cupcakes, and with a little light glaze, you could serve them as such.
6 figs, divided
1 stick, room temperature butter
2/3 cup light brown sugar
2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 cup cocoa powder, I highly recommend Valrhona
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips
1 cup buttermilk
(Makes 1 Dozen)
1. Preheat oven to 375 degrees. Spray a 12-cup muffin pan with cooking spray, set aside. Dice four figs into chunks. In a stand mixer, cream together on high speed – butter and brown sugar for 3 minutes. Scrape down sides of bowl and add eggs and vanilla, mix again on high for 2 minutes.
2. Add flour, cocoa powder, baking powder, baking soda and salt, mix on low speed for 30 seconds. While mixer is running, add buttermilk and mix for 30 seconds more. Do not over mix. Add in diced figs and chocolate chips and mix by hand until combined.
3. Using an ice cream scoop, dollop batter into each muffin cup. Quarter remaining figs and place one on top of each cup. Bake in oven for 20-22 minutes, or until cake springs back slightly when touched.
4. Let muffins cool in pan for 10 minutes, remove and place on a serving platter. Eat warm, or store at room temperature covered. Enjoy!