Zutaten für Chocolate Breakfast Muffins
- Dutch Processed Cocoa Powder
- Unbleached All Purpose Flour
- Light Brown Sugar
- 2 teaspoons baking powder
- Espresso Powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips (or ½ cup for a healthier option)
- 2 large eggs
- 1 cup milk
- Vanilla
- Vinegar
- Butter
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Zubereitung von Chocolate Breakfast Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Stir in the chocolate chips.
- Fill the muffin cups about 2/3 full.
- Bake for 18-22 minutes for standard muffins, or 20-25 minutes for jumbo muffins, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Optional: Sprinkle with extra chocolate chips while still warm for an extra decadent treat.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
84g
Fat
29g
Carbs
11g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breads Breakfast Eggs Dairy American Oven Easy Beginner Cook Kid Friendly Kosher Vegetarian Muffins Chocolate Grains Dietary Gifts Brown Bag Quick Breads Pasta Rice And Grains Taste Mood Sweet To Go Equipment
