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
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 350°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. 🙂
This recipe makes 12 delicious chocolate muffins.