Turtle muffins taste just like eating the beloved candy but in breakfast form!
Oh yeah you read that right, Turtle Muffins. Remember a few weeks ago when I shared these decadent brownie muffins, well today’s recipe is a close cousin and equally as delicious! I’ve been keeping a secret from you all and today seemed like the perfect time to share, or at least to explain my obsession with certain foods lately. They’re cravings, sometimes, I’m happy to announce that we are expecting baby #2 this summer, I am comfortably in the second trimester and enjoying eating most of my favorite foods again.
I had some pesky “evening-sickness” this pregnancy and unfortunately didn’t cook dinner most nights for about 6-7 weeks. Happy was the day and the weeks continuing afterwards when I finally started to feel like myself again, aside from a healthy baby all I wanted for Christmas was to WANT to eat chocolate again.
I think most women can understand this, or maybe even empathize. So hopefully that explains why today I am sharing yet another, almost dessert like muffin with you all. These turned out as good, if not better than I had imagined they would. Last week I was seriously craving caramel for the second week in a row. I have been trying to exercise and not eat too much junk so I don’t gain any extra baby weight that may be harder to lose this time around – but I couldn’t resist this craving any longer. So I whipped together these amazing, deliciously, moist chocolate muffins and proceeded to eat two, okay maybe… three but hey who’s counting? If you love turtle candy and muffins, then you owe it to yourself to give these a try; enjoy and happy baking!
Recipe type: breakfast, muffin
Serves: about 9 muffins
- 1 c flour
- ½ c sugar
- ¼ c cocoa powder
- 1½ tsp baking powder
- ¼ tsp salt
- ¼ c mini chocolate chips (1 -2 Tbs more if topping each muffin)
- ¼ c pecans, chopped (1 -2 Tbs more if topping each muffin)
- 1 egg
- ½ c milk
- ¼ c Greek yogurt, plain
- ¼ c caramel sauce + 1-2 Tbs for drizzling
- Preheat your oven to 350º F and prepare a 12 c muffin tin with cooking spray, set aside.
- In a mixing bowl whisk together the flour, sugar, cocoa powder, baking powder and salt.
- Add in the mini chocolate chips and pecans and toss to coat (that way they won't all sink to the bottom).
- In a small mixing bowl whisk together the egg, milk, Greek yogurt and caramel sauce.
- Fold the wet ingredients into the dry and stir until moistened.
- Spoon the batter into the muffin tin, optional: top with a few extra nuts and chocolate chips.
- Bake for 16-18 minutes.
- Remove carefully and let cool in the pan 10 minutes, transfer to a plate and drizzle with caramel sauce; serve warm.
Serving size: 1 muffin