CHOCOLATE BREAKFAST MUFFINS

Chocolate Breakfast Muffins image

These delicious muffins have a rich, deep dark chocolate taste without being overly sweet. This recipe can also make 12 giant muffins. If you want jumbo muffins, bake them for 20-25 minutes. These freeze very well. For an even richer muffin, you can sprinkle them with chocolate chips as soon as you take them out of the oven. If you want to make them a little healthier, halve the chocolate chips- they're still great! The recipe is from the test kitchen at King Arthur Flour.

Provided by blucoat

Categories Quick Breads

Time 37m

Yield 17 muffins

Number Of Ingredients 13

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Ingredients

2/3 cup Dutch-processed cocoa powder (2 ounces)
1 3/4 cups unbleached all-purpose flour (7 1/4 ounces)
1 1/4 cups light brown sugar (9 3/8 ounces)
1 teaspoon baking powder
3/4 teaspoon espresso powder (optional)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips (6 ounces)
2 eggs
1 cup milk (8 ounces)
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup butter, melted (4 ounces, 1 stick)

Steps:

Preheat the oven to 400°F Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined.
Scoop the batter into the prepared muffin tin; fill 3/4 way with batter. (Sprinkle with pearl sugar, if desired.).
Bake the muffins for about 12 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.

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