For ages Patrick has been telling me one of his favorite breakfast pastries are double chocolate chip muffins. I don’t know why it has taken me so long to come up with my own version! These muffins are so light and fluffy. Packed with chocolate, but some how not too sweet. While they were meant to be an easy breakfast treat they have turned into Patrick’s favorite after dinner snack. These muffins are the perfect snacking size!
I love serving mine warm with a little bit of butter tucked into the middle. I bet these would also be fantastic with a little warmed almond butter drizzled over the top! I made these jumbo size because there is nothing more satisfying to me then walking into a bakery and seeing those jumbo muffins in their breakfast glory!
Rodelle is one of my favorite baking brands! To get that deep chocolate flavor without being too sweet I used Rodelle Gourmet Baking Cocoa and Rodelle Vanilla Paste. I reached out to them recently because I live in a huge city and we have easy access to some of their baking ingredients, but I know all my friends in North Carolina order their Rodelle online. While this is not a sponsored post, they were nice enough to send me a few ingredients to test out for my readers!
I sprinkled the tops of the muffins with some jumbo chocolate chips just to make sure the chocolate bits did not get lost. I’ve always been a blueberry fan myself, but these may have just changed my mind!
These fried apple muffins are the perfect start to your morning. Sweet fried apples are folded into a spicy muffin batter. This recipe is just as easy as a regular apple muffin, but packs a huge flavor punch!
I used a brownie bar pan instead of a traditional muffin tin because I am a rebel like that. I received this recipe from the company Baker’s Cousin. They host baking championships each month with a featured ingredient. The community can enter their favorite recipes and/or vote for their favorites. The recipes are posted for the four winning dishes!
One of the coolest parts of the company is if you have friends or family that are not confident in the baking department or if you are just too short on time you can order the winning box and they will send you the winning treats of that month. This post is not sponsored. Baker’s Cousin was nice enough to send me my first box, but this is the first company I am posting about because I really do like the concept.
I honestly was not expecting too much, but I was pleasantly surprised. You get 4 full sized treats wrapped in a gorgeous box with all the recipe index cards. Plus if you are already a great baker you can just check out the website and see the recipes for free. I personally will be entering some of my recipes in future monthly contests.
These muffins are a breakfast lover’s dream come true. Packed with oats, brown sugar, and organic strawberry jam they are like a little bowl of oatmeal on the go. Fun fact- I hate the texture of oatmeal. I love the way it smells and the yummy flavors of oats, but the gummy texture is incredibly unappealing to me. I wanted to create a way to have the delicious oatmeal flavors I dreamed of without actually having a bowl of oatmeal. The best part about this recipe is the flavors are interchangeable. You can add any fruit and jam combo. Or even hazelnut spread with chocolate chips. The possibilities are endless.
I sprinkled the tops with granulated sugar for a crunch, but I recommend using natural sugar. The large chunked brown sugar. Make sure to let these muffins cool down a lot before eating. If you try and eat them fresh from the oven (like me) the muffin will stick to the wrapper and start to break the muffin apart. These muffins are great alone, but I love them with a little bit of salted butter.
In a large mixing bowl whisk flour, oats, salt, baking powder and cinnamon.
Add in milk, oil, and the egg beaten.
Stir gently until flour just disappears.
Add in strawberry jam.
Lightly mix throughout.
Tip* If jam is room temp it will melt into the batter a lot easier.
Fill lined muffin tins ¾ of the way. Top with a sprinkle of sugar.
Bake for 15 minutes or until golden brown.
Let cool completely before eating.
Don’t forget to slather these muffins with your condiment of choice! Cream cheese, butter, more strawberry jam! These keep for 3 days in a ziplock bag once cooled. Let me know if you try these! I would love pictures! Tag me #kelliericecakes