Ingredient List
For the muffins:
  • 2/3 cup unsweetened baking cocoa
  • 2 cups all-purpose flour
  • 1 ¼ 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
  • 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.

  • Pin: Double Chocolate Breakfast Muffins

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