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 crustyness to it.
So MAKE THESE! This recipe is a keeper for sure.
Have a wonderful day everyone {a high of 55 is predicted here in Maine today!}
~Mavis
The BEST Recipe for Chocolate Muffins
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.
Meg C says
Hi Mavis! Do you think I could make these sans espressos powder& they would still be yummy? Thanks for your input.
Mavis Butterfield says
I’ve only made them with the espresso powder but I would think they’s still be great without it.
Diane says
You could probably grind up some instant coffee to a powder and get the same result. I’ve read before that a little coffee enhances chocolate’s flavor, much like a little salt enhances sugar in sweets.
Mavis Butterfield says
I agree, I’m not a coffee drinker, but I do think the espresso does enhance the flavor of the chocolate.
Meg C says
Thanks for the feedback! I will buy the espresso powder.
Jeni says
In the oven now!
Laura says
How do these compare to Costco chocolate chip muffins? My family loves those but they are so expensive I would rather make my own.
Kitty Sondern Snyder says
These look delicious! Can’t wait to try!
Vicki says
I made these today, substituting white chocolate chips for the regular chocolate ones. They’re delicious! I only had Nescafe instant coffee tubes (one serving each), so I reconstituted two of them with a tablespoon of hot water and added to the wet ingredients. The grandkids will be having them for breakfast tomorrow …
MEM says
I made these this morning (Saturday). While I do have the white vinegar, I didn’t want to spend the extra money on espresso powder. What I do have in the house is a nearly full bottle of Kahlua! I substituted three Tablespoons of Kahlua for the 2 teaspoons of vinegar and 2 teaspoons of vanilla. They came out perfectly, if a tiny bit dry. I don’t know if the alcohol in the Kahlua evaporated or at 25 minutes, I cooked them a tad too long. Still delicious though! Maybe I’ll add more Kahlua next time…
Suzy Kelly says
I’m going to try this but I’m going to use Red Espresso baking chips.
Suzy Kelly says
Rex Espresso baking chips.
SUZANNE says
Hi Mavis,
These muffins look absolutely delicious and my family LOVES chocolate. I made a first batch, following the recipe to the letter. I baked them in the “dark muffin tins” that have been so popular. They were so dry, that I had to throw them away.
I then made a second batch, and again followed the recipe. But this time I baked them in my newer aluminum muffin pans, thinking that would make a difference. I even baked them for ONLY 19 minutes thinking maybe that would help.
Unfortunately, again, they were so dry, that I’m considering throwing these in the trash also. I hate to do it because the ingredients are costly. They taste delicious, but it’s hard to choke them down. Oh, and the oven has been calibrated.
Do you have any idea what I’m doing wrong? Have you had any other comments about them being so dry?
HELP please, I would love to try these again, but want to find out what’s wrong with the recipe so I don’t have the same problem.
Can’t wait to try a dark, moist chocolate muffin.
Thanks so much,
Suzanne
Mavis Butterfield says
Hi Suzanne,
I baked my muffins in paper liners in darker pans and they were nice and moist so I’m not sure what went wrong with yours. I wish I knew.