Recipe: Chocolate Brownie Muffins

Here’s a recipe for another favorite item from Sweet Tomatoes and Souplantation. Their uniquely-square chocolate brownie muffins were served daily on their bakery buffet. A cross between a traditional dense brownie and a fluffy muffin, they paired perfectly with some swirl soft serve and chocolate fudge sauce.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2009.

Makes about 2 dozen muffins

Ingredients

• 2 cups all-purpose flour
• 1/2 cup wheat flour
• 3/4 cup unsweetened cocoa
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• 1 heaping cup milk chocolate chips
• 1 2/3 cups buttermilk
• 1 1/4 cups granulated sugar
• 3/4 cup plus 1 tablespoon canola oil
• 3 large eggs

Instructions

• Preheat oven to 350 degrees. Spray muffin pans with cooking spray.
• In a bowl, combine the flours, cocoa powder, baking powder, salt and chocolate chips. Mix until thoroughly combined.
• Combine the buttermilk, sugar, oil and eggs in a large bowl. Mix well.
• Combine the wet mix and dry mix in a bowl and combine thoroughly, but do not overmix.
• Using a 2-ounce scoop, scoop muffins into muffin pans. Bake for about 15 minutes or until a toothpick inserted in the center comes out clean.