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Double Chocolate Buttermilk Multi-Grain Muffins

If chocolate for breakfast is wrong, we don't want to be right! Plus, when you serve chocolate for breakfast, the kids worship you and call you a hero. You want to be a hero, right?

These double chocolate buttermilk muffins use our Panhandle Milling Multigrain and Seed Pancake Mix and transform a dull day into a magnificent reason to get out of bed! Buttermilk gives them just the right amount of depth, similar in flavor to Texas sheet cake. Hello. That’s awesome. Whip up some love. It’s a recipe that you’ll fall back on again and again!

Double Chocolate Buttermilk Multi-Grain Muffins

1 cup buttermilk
½ cup butter, melted
1 egg
1 ¾ cup Panhandle Milling Multigrain and Seed Pancake Mix
¾ cup packed brown sugar
½ cup Nestle Toll House baking cocoa
2 tsp. vanilla
1 cup Nestle Semi-Sweet chocolate chunks


  • Heat oven to 375°F. Place the paper baking cup in each of 12 regular-size muffin cups. In a medium bowl, mix buttermilk, butter, and egg with a spoon until blended.
  • Stir in baking mix, brown sugar, cocoa, and vanilla just until moistened. Stir in chocolate chunks, reserving a few to garnish muffins.
  • Divide batter evenly among muffin cups. Garnish with chocolate chunks if desired. Bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes; remove from pan: yield 12 medium muffins or 8 large muffins.