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Double Chocolate Chip Sorghum Muffins

https://www.sorghumcheckoff.com/recipes/double-chocolate-chip-sorghum-muffins/

Prep Time

15 Minutes

Make Time

15 Minutes

Yield

10-12 muffins

Sorghum Form

Moist double chocolate muffins made with sorghum flour, perfect for a rich cocoa-filled start or snack anytime.

Ingredients

  • 2 cups whole grain sorghum flour
  • 1/2 cup sugar
  • 1/3 cup cocoa powder (unsweetened)
  • 1 tsp baking soda
  • Pinch of salt
  • 3 eggs
  • 1/2 neutral oil
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup chocolate chips (semi-sweet or dark)

Instructions

  1. Preheat the oven to 350°F. Line a muffin tin with paper liners or grease with oil.
  2. In a large bowl, whisk together sorghum flour, sugar, cocoa powder, baking soda and salt.
  3. In a separate bowl, beat the eggs. Add the oil, buttermilk and vanilla extract. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir gently until just combined – avoid overmixing. The batter will be thick. Stir in the chocolate chips to combine.
  5. Divide the batter evenly among the muffin cups, filling each 3⁄4 full.
  6. Place muffins in the oven and raise the temperature to 425°F. Bake for 6 – 8 minutes, then lower to 350°F and bake 10 – 12 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.