Recipes

Chocolate “Breakfast” Muffins

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No breakfast should be this decadent….or have this much chocolate. But alas King Arthur Flour have come up with just that and I will say BE CAREFUL…these will be gobbled up very quickly!
PREP
15 mins.
BAKE
20 mins. to 25 mins.
TOTAL
45 mins.
YIELD
12 muffins
Nutrition information
Ingredients
2/3 cup Dutch-process cocoa
2 cups King Arthur Unbleached All-Purpose Flour
1 1/4 cups light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
2 large eggs
3/4 cup milk
2 teaspoons vanilla extract
2 teaspoons vinegar
1/2 cup butter, melted; or 1/3 cup vegetable oil
Powdered sugar for dusting
Instructions
Preheat the oven to 350°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 pan; the cups will be heaped with batter, and the muffin will bake into a “mushroom” shape.
Bake the muffins for 20 to 25 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.

Now sit back and enjoy your treat!

-Captured Threads

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