chocolate breakfast muffins

Desciption

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.

Steps

Preheat the oven to 400f 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
"theres 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
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

Step 10

Total Time in Minute 37

Ingredients Count 13

See More Relate Photo

Ingredients

Dutch-processed cocoa powder

Unbleached all-purpose flour

Light brown sugar

Baking powder

Espresso powder

Baking soda

Salt

Chocolate chips

Eggs

Milk

Vanilla

Vinegar

Butter

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