Hot from the oven and bursting with chocolate and warm spices these Mexican Hot Chocolate Muffins will have you easing in to Fall!
Sometime I feel like the world is going crazy. We have fires all around us here. You can smell the smoke in the air and the sky looks pink/orange. We had a heat wave a week ago where we reached a new record of 121 degrees. All in the middle of a pandemic. What more could happen? Oh I know....we had an earthquake too!
Regardless of all that is going on I'm still baking on the weekends, and the weather is definitely changing as the nights are much cooler and the leaves are starting to fall. Looks like our Indian summer may not last this year as Fall is on it's way. To get in the mood I made you some muffins!
MEXICAN HOT CHOCOLATE MUFFINS
Not just any plain old muffins, ones that remind me of cozy nights and something warm to drink. One of my favorite drinks is Mexican Hot Chocolate. I just love the feeling you get when you drink it. all the warmth from the spices and the wonderful chocolate. Yum! So I decided to put those flavors in a muffin. These will not disappoint!
Pull these bad boys straight out of the oven and dig in! They are filled with chocolaty goodness, vanilla, cinnamon and a hint of heat from some cayenne pepper. You will need 100% unsweetened cocoa, good cinnamon, and pure vanilla extract or Mexican vanilla extract for more depth of flavor. I chose cayenne pepper instead of the usual chili powder as I wanted to add a touch of heat, just so you feel it on your lips after you take a big bite. It's not too much, very little in fact, but you can leave this out if you would like. The recipe can be easily doubled which you may consider doing because these babies will go fast!
Enjoy a touch of Fall!
Mexican Hot Chocolate Muffins
1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cup all purpose flour
1/4 cup cocoa powder
1/2 cup sugar
1 tsp cinnamon
Pinch cayenne pepper
2 tsp baking powder
1/2 tsp salt
Preheat oven to 400 degrees.
In a large bowl add the egg, milk and canola oil and whisk until light. Add in all the dry ingredients. Mix batter just until incorporated. Do not over mix. Batter should be thick.
Using a large ice cream scoop, divide batter among the wells of a muffin pan sprayed with cooking spray.
Bake for 18-20 minutes until tops are puffed and you don't see any wet areas. Remove from the oven and allow to cool on a wire rack for 10 minutes. Serve warm.
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