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Chocolate Breakfast Muffins

Source of Recipe

From "The King Arthur Flour Baker's Companion"


Recipe Introduction

"Chocolate for breakfast: Why not? After all, if you were in Paris right now, you might be standing on the corner outside the local boulangerie, a steaming cup of café au lait in one hand and a fresh pain au chocolat in the other. These muffins are rich and tender, high-rising, and deeply chocolate, both in color and flavor. They don't need to be relegated to the breakfast table; frosted with fudge-y icing, they double nicely as cupcakes."

List of Ingredients

â…” cup unsweetened cocoa, Dutch-process or natural
1¾ cups unbleached all-purpose flour
1¼ cups light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup chocolate chips
2 large eggs
1 cup milk
2 teaspoons vanilla extract
2 teaspoons vinegar
8 tablespoons (1 stick) unsalted butter, melted


Recipe

Preheat the oven to 425° F.

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

In a large measuring cup or medium 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 12 lightly greased muffin cups. Bake the muffins for 15 to 20 minutes, or until a cake tester or toothpick inserted in the center of a muffin comes out clean (watch them closely, as they'll burn around the edges if they bake too long).

Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool slightly on a rack before serving.


Makes 12 muffins