chocolate breakfast muffins

Name: Chocolate Breakfast Muffins
Prep time: 20 min
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: 2/3 cup(s) dutch-process cocoa; 2 cup(s) all-purpose flour; 1 1/4 cup(s) brown sugar; 1 teaspoon(s) baking powder; 3/4 teaspoon(s) espresso powder or instant coffee granuales; 1 teaspoon(s) baking soda; 3/4 teaspoon(s) salt; 1 cup(s) chocolate chips; 2 - eggs; 3/4 cup(s) milk; 2 teaspoon(s) vanilla; 2 teaspoon(s) vinegar; 1/2 cup(s) melted butter or 1/3 cup vegetable oil

25 Pinches 2 Photos

Linda Mericle

Dadeville, AL

Updated on Apr 29, 2015

These were made by a team of 2 in our high schools cooking class. it is a recipe from the King Arthur Flour company. These were made with a very dark chocolate, as you can see. A little glaze next time would make them sparkle a bit. Perhaps some melted chocolate chips drizzled out of a plastic bag with the corner snipped out. They were beyond delicious-Good job!

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These are deep dark chocolate with the added plus of chocolate chips. Rich and wonderful. Drizzle a little glaze over the top to dazzle your guests.

prep time 20 Min

cook time 25 Min

method Bake

yield 12 serving(s)

Ingredients

2/3 cup dutch-process cocoa
2 cups all-purpose flour
1 1/4 cups brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder or instant coffee granuales
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
2 - eggs
3/4 cup milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup melted butter or 1/3 cup vegetable oil

How To Make chocolate breakfast muffins

Step 1

preheat the oven to 350 degrees. Grease a 12 cup muffin pan or line with muffin papers.

Step 2

This uses the muffin method. In a large bowl, whisk together the cocoa, flour,sugar, espresso powder if using, baking powder, baking soda, salt and chocolate chips. Set aside.
Step 3

In another bowl or large measuring cup whisk together the eggs, milk, vanilla and vinegar. Now add the wet and dry ingredients together, along with the melted butter, stirring to blend. You do not need to beat these muffins to death. Just make sure everything is combined and there are no dry spots. A glass bowl comes in handy for this, you can see where the dry spots are.
Step 4

Scoop the batter into the muffin tins. You can use an ice cream scoop or large scoop or just a spoon. The cups with be pretty full. Bake for 20-25 minutes or until a toothpick comes out with moist crumbs or it springs back when you gently push to tops. Cool for 5 minutes in the pan, them move the muffins to a cooling rack. As an option, you can drizzle some glaze, vanilla or chocolate, over the tops to make them even prettier.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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