CHOCOLATE BREAKFAST MUFFINS

By efriend

Ingredients

• 57 g Dutch-process cocoa
• 241 g King Arthur Unbleached All-Purpose Flour
• 266 g light brown sugar
• 1 teaspoon baking powder
• 3/4 teaspoon espresso powder, optional
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 170 g chocolate chips
• 2 large eggs
• 170 g milk
• 2 teaspoons vanilla extract
• 2 teaspoons vinegar
• 113 g butter, melted; or 66g vegetable oil
• sparkling white sugar or pearl sugar, for topp

Details

Servings 12

Preparation

Step 1

Preheat the oven to 350°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. 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.
Scoop the batter into the prepared muffin pan; 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.
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.