Double Chocolate Breakfast Muffins

Perfect when paired with a hot cup of coffee or a cold glass of milk, these double chocolate breakfast muffins are wonderful for a family breakfast or quick to grab for a to-go breakfast on a busy weekday morning.

Prep Time 15

Cook Time 25

Total Time 40

Servings 12

Baking Temp 350°F

Equipment

Standard 12-cup muffin pan
Nonstick cooking spray
Large mixing bowl
Medium mixing bowl
Large cookie scoop, optional

Ingredients

2/3 cup unsweetened baking cocoa
2 cups all-purpose flour
1 1/4 cups light brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
2 large eggs
¾ cup whole milk
2 teaspoons vanilla extract
2 teaspoons white vinegar
1/3 cup vegetable oil
Coarse sparkling sugar for topping, optional

Instructions

Preparation

Preheat oven to 350^oF. Line a standard muffin pan with paper liners and lightly grease the cups.

For the muffins

In a large mixing bowl, whisk together the cocoa, flour, brown sugar, baking powder, baking soda, salt and chocolate chips. Set aside.
In a medium mixing bowl, whisk together eggs, milk, vanilla, vinegar, and oil.
Add the wet ingredients to the dry ingredients. Stir just until well-combined, do not overmix.
Using a large cookie scoop, fill the cups of the prepared muffin pan until slightly heaped. Sprinkle with sparkling sugar, if desired.
Bake for 20-25 minutes, or until toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven, cool in the pan for 5 minutes, then remove them to a cooling rack. Allow to cool another 15 minutes before removing the paper liners.
Store in an airtight container.

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