Double Chocolate Protein Muffins v.5

Adapted from The Iron You's Double Chocolate Protein Muffins

Ingredients
1/2 c. unbleached heritage grain AP flour
1/2 c. unflavored whey protein powder, ~2 scant scoops, ~40g protein
2/3 c. unsweetened cocoa powder
1/3 c. brown sugar
1 t. instant espresso powder
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
pinch cinnamon
dash cayenne
4 oz. (9 squares) coarsely chopped Trader Joe's 72% Pound Plus dark chocolate

1 T. lemon juice
enough skim milk to make 3/4 c. buttermilk (with the lemon juice)
1 large egg
2 egg whites
1 T. vanilla extract
few drops orange extract
1/4 c. melted unsalted butter
1/4 c. 2% plain Greek yogurt

Mexican Chocolate Muffins
Increase cayenne to 1/16-1/8 t. cinnamon to 1/4 t., and espresso to 2 t.

Peppermint Chocolate Muffins
Add 1/4 t. peppermint extract, to taste, and sprinkle crushed peppermints on top.

Directions
Preheat the oven to 350°F, and place a rack in the center. Put liners in muffin cups.
In a large bowl sift the dry ingredients and the sugar, then mix in the chocolate chunks.
In another bowl whisk together the butter, egg whites, buttermilk, and extracts.
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. If the batter looks a bit too dry (which might depend on the quality of the protein powder you're using), add more buttermilk, one tablespoon at a time until it reaches the consistency of a proper muffin batter.
Divide batter among muffin cups (I used an ice-cream scoop). Top with the remaining chocolate chunks.
Bake for about 14 minutes. It is hard to tell when chocolate muffins are baked and you definitely do not want to over bake them or they will be dry, so check them towards the end of baking.
They are done when they are firm to the touch and a toothpick inserted in the center of a muffin comes out clean.
Transfer to a wire rack and let cool for about 5 minutes before removing from the pan.

This is a reboot because I didn't keep proper version notes before.

• v.0 was the original linked recipe, with the flavor additions, if I recall correctly.  The result was too dry and the muffin cups were overfilled.  v.0-v.2 were baked at 375˚F.
• v.1 had 7/8 c. flour and baked for 15 minutes.  Still too dry and slightly too large.
• v.2 had 3/4 c. flour and baked for 12 minutes.  Delicious and moist.  Excess butter leaked through the papers.
• v.3 had half the butter replaced with yogurt.  Somehow this made 16 muffins.  These were baked at 350˚F for 14 minutes.  These are CUPCAKES!
• v.4 was an exercise in reducing the volume, so I reduced milk from 1 c. to 3/4 c. (including lemon juice), reduced flour from 3/4 c. to 1/2 c., reduced sugar from 1/2 c. to 1/3 c., traded one egg for one egg white (to increase the protein and lower fat and Calories).  I also reduced the baking soda from 1 t. to 1/2 t. These are still cupcakes!
• v.5 increased yogurt to 3/8 c. and reduced butter to 1/ c. Chocolate needs to be finer than I chopped it this time.  It sank.
• v.6 Swap remaining egg for egg whites.

The nutrition facts are for the most current version.

Nutrition Facts

Servings 12.0
Amount Per Serving    1 muffin
calories 154
% Daily Value *
Total Fat 7 g	11 %
Saturated Fat 4 g	20 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 22 mg	7 %
Sodium 180 mg	8 %
Potassium 134 mg	4 %
Total Carbohydrate 16 g	5 %
Dietary Fiber 3 g	13 %
Sugars 8 g
Protein 8 g	15 %
Vitamin A	2 %
Vitamin C	1 %
Calcium	6 %
Iron	16 %