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 minutes
Cook Time 25 minutes
Total Time 40 minutes
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 350oF. 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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