Chocolate Breakfast Muffins

Name: Chocolate Breakfast Muffins
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)

13 ingredients

5 steps

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)

Directions

1

Preheat the oven to 400°F 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.