Chocolate Breakfast Muffins Recipe

Name: Chocolate Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat the oven to 400u00b0F Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
2
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.
3
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.
4
Scoop the batter into the prepared muffin tin; fill 3/4 way with batter. (Sprinkle with pearl sugar, if desired.).
5
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.

1038

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chocolate Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Breakfast Muffins

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