Few things go together quite like fresh spring air, warm sunshine and a menu made up of delicious brunch bites. Whether you’re hosting a crowd or simply gathering your loved ones around the family table for quality time together, a menu of morning favorites can appease appetites of all kinds.
From sweet to savory and back again, you can turn your mid-morning meal into a full-blown feast with a menu made up of pleasing dishes such as French Toast Casserole, which can serve as a make-ahead twist on the breakfast classic; customizable Breakfast Burritos that pack a protein punch; and a bite-sized treat like these Double Chocolate Chip Mini Muffins for a sweet finishing touch to any brunch occasion.
The Double Chocolate Chip Mini Muffins offer a combination of two kinds of rich chocolate complemented by the caramel notes of C&H Light Brown Sugar for an irresistible dessert in bite-sized form. Tiny, tasty treats are a perfect way to send guests off with one sweet final bite.
Visit chsugar.com to find more delectable dessert recipes and Culinary.net for more brunch recipe to inspire you.
Double Chocolate Chip Mini Muffins
Ingredients:
Muffin Batter:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (10 ounces) mini semi-sweet chocolate chips
- 2 large eggs
- 1/2 cup C&H Light Brown Sugar, packed
- 1/2 cup C&H Granulated Sugar
- 3/4 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 1/2 teaspoon instant espresso (optional)
- 2 teaspoons vanilla extract
- 2 tablespoons flaked sea salt (optional)
Instructions:
Preheat oven to 350ºF. Line mini muffin pan with mini cupcake liners.
In large mixing bowl, use whisk to combine flour, cocoa powder, baking soda and salt. Add chocolate chips and stir to ensure chocolate chips are coated in flour mixture.
In separate large mixing bowl, use wire whisk to whisk eggs and sugars until ingredients are combined and sugars are dissolved. Add sour cream, oil and milk. Whisk again to combine. If using espresso powder, add to vanilla then add to wet ingredients. Whisk vanilla espresso mixture into other liquid ingredients.
Pour liquid ingredients on top of dry ingredients. Using rubber spatula, mix until just combined, being careful to not overmix. Batter should be thick and shiny.
Using tablespoon or two spoons, spoon muffin batter into liners. Batter should be filled almost to top of each liner. Top each muffin with flaked sea salt before baking, if desired.
Bake muffins on center rack 6 minutes. Rotate pan and bake 6 minutes, or until toothpick inserted in muffin comes out clean. Once muffins finish baking, place muffin pan on cooling rack to cool completely.
Comments