Double Chocolate Muffins
Yes, I’m calling this a breakfast treat, but let me be clear that this is decadent! It has a deep chocolate flavor, but not overly sweet. They are delicious hot and anytime of day. You could add some chocolate frosting to these muffins and call them cupcakes!
Tips:
Although optional, the addition of espresso powder enhances the chocolatey flavor of the muffins without giving it a coffee taste.
Dutch-processed cocoa has a different flavor and acidity to it, so it does matter when baking. If you don’t have Dutch-processed, you can use the natural cocoa powder in this recipe since there is vinegar in the batter. In the future to swap it out just add a drop of acidity like lemon juice or white vinegar to the recipe. You need it to activate the baking powder. It’s science❤️.
Store the leftover muffins at room temperature in an airtight container for several days, if they last.
Chocolate Breakfast Muffins
Recipe from King Arthur Flour
Makes 12 muffins
PREP 15 minutes
COOK 25 minutes
INGREDIENTS
2/3 cup (57g) Dutch-process cocoa
2 cups (241g) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (266g) light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (170g) chocolate chips
2 large eggs
3/4 cup (170g) milk
2 teaspoons vanilla extract
2 teaspoons vinegar
8 tablespoons (113g) melted unsalted butter or 1/3 cup (66g) vegetable oil
sparkling white sugar or pearl sugar, for topping, optional
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. Sprinkle with pearl sugar, if desired.
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 before peeling off the muffin papers or silicone cups.