Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The BEST Recipe for Chocolate Muffins

  • Author: Mavis Butterfield

Description

If you are a big fan of eating CAKE for breakfast… This recipe is for YOU! Because seriously if a recipe has eggs in it, in my book, it totally counts as breakfast food. Not only are these muffins insanely delicious {they got a thumbs up from me, the HH and The Girl} the tops of the muffins came out perfect. {I don’t know about you, but I love a muffin top with a nice little bit of crusty-ness to it.


Ingredients

Scale

2 cups Unbleached All-Purpose Flour
1 1/4 cups light brown sugar
2/3 cup Natural Unsweetened 100% Cocoa {I used Hershey’s}
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon espresso powder
3/4 teaspoon salt
1 cup semi-sweet chocolate chips
2 large eggs
3/4 cup milk {I used 2%}
2 teaspoons vanilla extract
2 teaspoons white distilled vinegar
8 tablespoons unsalted butter, melted
granulated sugar to sprinkle on top


Instructions

Preheat the oven to 350Β°F. Line a muffin tin with paper muffin liners or grease the muffin cups of your tin.

In a large mixing bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, salt, espresso powder and chocolate chips and set aside.

In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar. Add the wet ingredients and the melted butter to the dry ingredients and stir to combine.

Using a 3 tablespoon cookie scoop, scoop the batter into the prepared muffin pan and sprinkle muffins with a wee bit of sugar. Bake the muffins for 22 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean.

Remove the muffins from the oven, let sit for a few minutes and then remove the muffins from the pan. Eat muffins. πŸ™‚

This recipe makes 12 delicious chocolate muffins.