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.
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.