Chocolate mini muffins are about as close as you can get to eating brownies for breakfast. Even better, you can have these easy to make muffins on the table in no time.
I hate to admit it, but I rarely make breakfast on the weekdays. As much as I love to feed my family simple, made from scratch meals as often as possible, I give myself a break on weekday mornings.
When we are in a rush to get everyone off to school and work on time I just can’t seem to find the motivation to fit time in the kitchen into the routine.
Since I don’t usually make breakfast on the weekdays, when I do it feels like a special treat to all of us.
And there are a few times a year that leaving the house in the morning after a special treat is just what is needed to help calm the nerves. One of those occasions is of course back to school time.
Whether they are looking forward to or dreading the return to school, I think just about all kids feel a little anxious about that first day back.
New teachers, classmates, the return of homework and waking up early is enough to cause anyone a little angst.
For this reason, I like to send the kids off with a breakfast that is a little more special than their ordinary weekday options for the first day or two.
In all reality, even though I want to send them off with a homemade breakfast, I still need it to be something very doable.
There will definitely not be a spread of scrambled eggs, biscuits and gravy, bacon and freshly squeezed orange juice making an appearance on our table.
What I can handle, and the kids love, is something simple like these chocolate mini muffins (or these super easy baked donuts).
These have made a regular appearance on our breakfast table for a few years and we never tire of them.
They take just a short amount of time to whip up. Want to make it even easier to serve these on a weekday? Make up a double batch on the weekend and freeze half for another time.
These freeze beautifully. Just take them out of the freezer the night before and stick them in the microwave for a few seconds in the morning for an effortless, made from scratch breakfast.
Not only is keeping a batch in the freezer great for an easy weekday breakfast, I’ve also done this many times when we go on vacation.
If we are hitting the road before the sun rises, I can put these in the car and have an easy breakfast waiting when the kids awake in the backseat.
It saves time and is cheaper than hitting a drive-thru on travel days. It also saves everyone from that sluggish feeling that often accompanies a fast food breakfast followed by hours driving in the car.
Whether you make chocolate mini muffins for a lazy Saturday morning or a quick meal to get everyone out the door, be sure to make plenty because they will go fast!
Chocolate Mini Muffins
- 4 T. butter, softened
- 1 c. sugar
- 2 eggs
- 1 c. buttermilk
- 1 t. vanilla extract
- 2 c. flour
- 1/2 c. unsweetened cocoa powder
- 2 t. baking powder
- 1 t. salt
- 1/2 t. cinnamon
Preheat oven to 350. Grease a 24 cup mini muffin tin.
Whisk sugar and butter together in a bowl until well blended. Whisk in eggs, buttermilk and vanilla extract.
Combine dry ingredients in a small bowl. Add to wet ingredients and fold gently with a rubber spatula until combined.
Using half of the batter, scoop about 1 T. of batter into each muffin cup. Bake 10 minutes or until muffins are cooked through. Let cool 5 minutes, then remove muffins from pan. Repeat, filling muffin tin and baking with remaining batter.
Recipe source: Lauren's Latest