c-squared sea salt muffins

There is nothing more that I love than snacks that are PORTABLE and DELICIOUS.

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Enter the C-Squared (double the chocolate guys!) Chocolate Chunk Muffins. There are perfect because they aren't too sweet, but totally hit every chocolatey craving you could ever have with an unexpected Maldon Sea Salt twist. The recipe is super easy and in about 35-40 minutes you have some downright delicious muffins that are great for the entire family (SNACKS + CAMPING TRIPS YA'LL ) that are better than the ones you buy at the bakery.

I took these muffins to work since my family at home couldn't finish the batch and they were gone in less than a day!

I love enjoying these muffins fresh out of the oven but if you can't eat them right away, warm them up for about 10-15 seconds in the microwave and enjoy with some milk or coffee. SO GOOD. They'll keep up to 2 days and freeze really well for up to 2 months!

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C-Squared Chocolate Chunk Muffins

Perfectly decadent, but not too sweet, chocolate chunk muffins! C-Squared means chocolate times chocolate and you will never need to stop by a bakery again to get your muffin fix after trying these babies. The dark chocolate and Maldon sea salt is the perfect, unexpected combination.

 Course Dessert
 Prep Time 15 minutes
 Cook Time 20 minutes
 Total Time 35 minutes
 Servings 1 muffins

Ingredients

  • 2 cups all-purpose flour
  • ¾ cup unsweetened dark cocoa powder
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • ¼ cup butter melted and cooled
  • ¼ cup canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1 ½ cup mix of chocolate chips and chunks
  • Maldon Sea Salt

Instructions

  1. Preheat oven to 425F degrees and butter or line 12 muffin cups.

  2. Melt the butter in the microwave and let it cool while you prep everything else. 

  3. Sift together flour, cocoa, baking powder, baking soda, salt and sugar in a large mixing bowl.

  4. In another medium bowl, whisk the eggs, buttermilk, oil, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and use a spatula to fold together. Be careful not to ove rmix! The batter should be thick and lumpy. NOW add in those chocolate chunks.

  5. Now fill the muffin cups just to the top of their cavity. I like them full so they spill over while baking. Liberally sprinkle that Maldon Sea Salt onto each muffin 

  6. Bake for 3 minutes and then reduce the oven temperature to 350F degrees. Continue to bake them for an additional 12-17 minutes at the reduced temperature. Those muffins should be in the oven for a grand total of 15-20 minutes depending on your oven.  Test for doneness by inserting a toothpick into the center of the muffin. Coming out clean? Good to go! 

  7. Let the muffins cool on a wire rack for about 10 minutes before digging in. They're THE MOST delicious served the same day or reheated in the microwave, but you can also keep them in an airtight container for up to 2 days and freeze them for up to 2 months!

Happy Baking ya'll!
Xo,
S

Sami Davis