Chocolate muffins for breakfast, anyone? How about chocolate waffles?

I attended the most fabulous baby shower more than a year ago with an over-the-top waffle bar menu featuring an impressive array of beautifully displayed toppings. Waffle makers in multiple stations cranked out hot waffles for the eager crowd. I chose the chocolate waffle, a first for me. I was surprised when I got the easy recipe from the host — a Duncan Hines Simple Mornings Triple Chocolate Chunk Muffin Mix.

Rather than spend $3 to $4 on a small mix with bonus preservatives, through trial and error and baking multiple batches of muffins, I have a winner for a homemade muffin version — plus I tested the batter in my waffle maker. The taste is chocolatey and fantastic right off the waffle maker as it, but I have big plans for this recipe for an upcoming Valentine’s dinner. Using a medium sized stainless steel scoop, drop 3 heaping scoops into a heart-shaped waffle maker set to level 4, medium high. Cook until done, then use kitchen shears to trim an excess or uneven edges.

Chocolate Mini Muffins

• 2 cups all purpose flour
• 1 cup sugar
• 3/4 cup chocolate chips
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup butter, melted
• 1/3 cup mini chocolate chips, to sprinkle on top of each mini muffin before baking

Mix dry ingredients (flour, sugar, cocoa powder, baking soda and salt) together in one bowl. Mix wet ingredients (egg, sour cream, vanilla, milk, vanilla and butter) together until smooth. Combine the two mixtures, plus the chocolate chips, without over mixing. Drop into a 20-well silicone mini muffin tray using a large (1/4 cup scoop). You could also use a paper lined mini muffin pan. Bake at 400° F degrees for 16 to 18 minutes. Test with a toothpick by inserting it in the center of a mini muffin. When the muffin is done, the toothpick will come out clean, batter free.

Makes 20 mini muffins, 222 calories each.

Valentine’s heart plate from Crate & Barrel, 2018. Fork pattern is a classic, Michelangelo by Oneida, a treasure from my Aunt Jessie.