Chocolate Muffins

By mitzzy

These delicious, dark chocolate muffins aren’t over the top sweet, so you won’t feel too guilty about indulging in one as a mid-morning snack. The addition of espresso takes the chocolate experience to whole different level while the semi-sweet chocolate chips offer a little texture and added sweetness.

If you like a little crunch in your breakfast, add some walnuts, sunflower seeds or pecans. They’d all be a wonderful addition to an already pretty phenomenal breakfast experience.

I’m thinking they’d be pretty great on your Easter brunch table too.

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3 tablespoons dark unsweetened cocoa powder (Hershey’s Special Dark)
• 3/4 cup sugar
• 3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten
• 2 teaspoons instant espresso granules dissolved in 2 teaspoons hot water
• 1 teaspoon pure vanilla extract

Details

Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Directions:
1. Preheat the oven to 400 degrees F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.

2. In a large bowl, combine the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips.

3. In a medium bowl, combine the milk, oil, egg, dissolved espresso granules, and vanilla; whisk to combine.

4. Add the wet ingredients to the dry ingredients and stir until just combined. Batter may be slightly lumpy – that’s okay.

5. Divide the batter between the prepared muffin wells. Sprinkle the remaining 1/4 cup chocolate chips on top of the muffins.

6. Bake in preheated oven for 18-20 minutes or until the muffins are dark, risen and springy.

Notes:
- I sprinkled the tops of my muffins with a little coarse sugar for added sparkle and texture.
- The muffins are best served the day they are made, but will keep in an airtight container at room temperature for about 1 day.
- If you don't have dark cocoa powder, you can substitute regular unsweetened cocoa powder.
- If you don't have instant espresso granules, you can simply omit this ingredient.