Spiced Cocoa Muffins

These tender and delicious muffins were a hit, even with the non muffin family members! Eldest snuck another one after a taste test, and youngest exclaimed that I needed to make more. The batch halves easily which is good for limited freezer space or just using up in good time. They really are a treat for breakfast.

Spiced Cocoa Muffins
makes 13-14 muffins

1¾ cups (227g) all purpose flour
¾ cup (150g) sugar
6 tbsp (30g) cocoa powder (unsweetened)
2 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
¼ tsp cloves
pinch of cayenne (optional)
1 tsp sea salt
2 eggs
1 cup milk
½ cup avocado oil
½ cup chocolate chips

Topping:
3 tbsp brown sugar
¼ tsp cinnamon

Preheat oven to 400ºF. Grease or line a muffin tin.

Sift together the flour, sugar, cocoa, baking powder and soda, cinnamon, cloves, cayenne, and salt in a bowl. Mix together the eggs, milk, and oil in a bowl or glass measure. Add the liquid ingredients to the dry mixture, stirring just until almost combined. Fold in the chocolate chips.

Let the mixture rest for 10 minutes, then scoop into the prepared tins, filling the wells ¾ full. Mix together the brown sugar and cinnamon for the topping, and sprinkle it evenly over the muffins.

Bake about 15 minutes until a toothpick or skewer poked into the center comes out clean. Let sit for 5 minutes and then remove to a cooling rack.