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chocolate breakfast muffins


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.


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  1. Preheat the oven to 400f line a standard muffin pan with paper or silicone muffin cups
  2. And grease the cups
  3. In a large mixing bowl
  4. Whisk together the cocoa
  5. Flour
  6. Sugar
  7. Baking powder
  8. Espresso powder
  9. Baking soda
  10. Salt and chocolate chips
  11. Set aside
  12. In a large measuring cup or medium-sized mixing bowl
  13. Whisk together the eggs
  14. Milk
  15. Vanilla and vinegar
  16. Add the wet ingredients
  17. Along with the melted butter
  18. To the dry ingredients
  19. Stirring to blend
  20. "theres no need to beat these muffins
  21. Just make sure everything is well-combined"
  22. Scoop the batter into the prepared muffin tin
  23. Fill 3 / 4 way with batter
  24. Bake the muffins for about 12 minutes
  25. Or until a cake tester inserted in the center of a muffin comes out clean
  26. Remove the muffins from the oven
  27. And after 5 minutes remove them from the pan
  28. 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

cooking chocolate breakfast muffins

See More Relate Photo


Dutch-processed cocoa powder

Unbleached all-purpose flour

Light brown sugar

Baking powder

Espresso powder

Baking soda


Chocolate chips






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