Ingredients for 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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How to Make 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