When I want something rich and chocolaty, this is what I turn to. They're ooey, gooey, and definitely not health food. But with cricket powder, they're better for your health than a normal version.
Double Chocolate Cricket Muffins
Double Chocolate Cricket Muffins
Rated 5.0 stars by 1 users
Author:
Chef Claire
Servings
12 muffins
Prep Time
15 minutes
Cook Time
40 minutes
This is a nice recipe for a rich, delicious treat that's pretty easy to make. These muffins stay moist thanks to the sour cream (sub yogurt if you'd prefer), but they won't last long anyway.
Ingredients
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1 ½ cups all-purpose flour
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½ cup Pure Cricket Powder
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½ cup unsweetened cocoa powder
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1 teaspoon baking powder
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½ teaspoon salt
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1 ¾ cup semi-sweet chocolate chips
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2 large eggs, room temp
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¾ cup full-fat sour cream
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½ cup vegetable oil
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½ cup whole milk
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1 ½ teaspoon vanilla extract
Directions
Preheat the oven to 375 degrees. Spray a 12-count muffin tin with nonstick cooking spray (or use paper liners).
In a large bowl, whisk the flour, cricket powder, sugar, cocoa powder, baking powder, salt, and chocolate chips together.
In a medium bowl, whisk together the eggs, sour cream, oil, milk, and vanilla.
Fold the wet ingredients into the dry ingredients and gently mix until combined. Do not overmix! The batter should be thick and sticky.
Spoon the batter into the liners, filling them nearly to the top.
Bake for 15 - 20 minutes, until an instant-read thermometer reads 200 degrees at the center.
Remove the muffins and cool for 15 minutes before removing from the tin.
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