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Chocolate Breakfast Muffins

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11245 posts
Joined: Dec 19, 2005


Posted to Thread #13576 at 5:45 am on Jan 29, 2009

These are really good! Light and fluffy, and not too sweet.
I suggest using the weight meaurements. The first time I made these, I used the volume measurements. The second time, I used the weight measurements, and the muffins were even lighter, fluffier, and more moist.
Also, the second time, I omitted the chocolate chips inside, and added about 1/2 cup semi-sweet chocolate chips over the tops as soon as I removed the muffins from the pan, let the chips sit a minute or so, then spread them over the top.



2/3 cup (2 ounces) Dutch-process cocoa (I used Droste)
1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour (I used Gold Medal Unbleached)
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon espresso powder, optional (I used it)
3/4 teaspoon salt (I used 1/2 tsp)
1 cup (6 ounces) chocolate chips (I used a generous 1/2 cup Ghirardelli semi-sweet chips)
2 eggs (I brought them to room temperature)
1 cup (8 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (4 ounces, 1 stick) butter, melted (I used unsalted)
coarse pearl sugar, for topping (optional) (I omitted this)


Preheat the oven to 400F. (I preheated to 375 F, because I used a dark nonstick pan). Line a standard muffin pan with paper or silicone muffin cups, and grease the cups. (I used paper liners and brushed them with a small amount of melted butter, plus I brushed the top of the pan).

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, espresso powder, salt, and chocolate chips. (I folded in the chips after mixing in the wet ingredients). Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined. (I then folded in the chocolate chips).

Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar, if desired.

Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. (I baked about 19 minutes). Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups. (I didn't remove the paper liners).

Yield: 12 muffins.

From King Arthur Flour


A balanced diet is equal parts of milk and dark chocolate.

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