Chocolate Breakfast Muffins

I settled in comfortably at the kitchen table with a steaming mug of coffee at my elbow for my Sunday morning catch-up call with my daughter. As we reviewed the last few days’ events, I overheard her giving some gentle direction to my granddaughter Avigail, aged nine. Avigail was baking chocolate breakfast muffins, a deep, dark, chocolate muffin studded with chocolate chips and topped with a crunchy lid of turbinado sugar. Chocolate for breakfast? I was all in and begged for the recipe.

Chocolate Breakfast Muffins

Surprisingly, chocolate is an excellent way to start your day (you didn’t need me to tell you that). According to Liz Moskow, culinary director at the advertising firm Sterling-Rice Group, a 2017 study from Syracuse University touted the health benefits of dark chocolate in cognitive function, specifically in abstract reasoning, memory and focus. Incorporating chocolate into your breakfast seems like a no-brainer (oops, I apologize).

The credit for these chocolate breakfast muffins goes to the dedicated bakers at the King Arthur Baking Company, an employee-owned company, esteemed for the quality of their baking ingredients and meticulous recipe development. Making these muffins requires nothing more than a bowl and mixing spoon with a handful of ingredients that are probably already in your pantry. Thank you Avigail for inspiring me to try these muffins. I hear that you also make an absolutely decadent chocolate cake. Care to share the recipe?

Assemble your ingredients. Preheat the oven to 350°F. Line a standard muffin pan with paper muffin cups.

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside. In a large measuring cup or medium-sized mixing bowl, whisk together the oil, eggs, milk, vanilla, and vinegar. Add the wet ingredients to the dry ingredients, stirring to blend. Make sure everything is well-combined.

Scoop the batter into the prepared muffin pan. I use an ice cream scoop to portion out the batter evenly. Sprinkle the tops with turbinado sugar. Bake the muffins for 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean.

Enjoy! You’ll never want to skip breakfast again.

Print Recipe

Chocolate Breakfast Muffins

Breakfast, Bread and Muffins

By King Arthur Flour – Serves: 12

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Deep, dark, chocolate muffins studded with chocolate chips and topped with a crunchy lid of turbinado sugar.

Ingredients

• 2/3 cup (57g) Dutch-process cocoa
• 2 cups (241g) King Arthur Unbleached All-Purpose Flour
• 1 1/4 cups (266g) light brown sugar
• 1 teaspoon baking powder
• 3/4 teaspoon espresso powder, optional
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (170g) chocolate chips
• 2 large eggs
• 3/4 cup (170g) milk, or non-dairy milk substitute such as almond milk
• 2 teaspoons vanilla extract
• 2 teaspoons vinegar
• 1/3 cup (66g) vegetable oil
• turbinado or sparkling sugar for topping, optional

Instructions

1

Preheat the oven to 350°F. Line a standard muffin pan with paper muffin cups.

2

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

3

In a large measuring cup or medium-sized mixing bowl, whisk together the oil, eggs, milk, vanilla, and vinegar.

4

Add the wet ingredients to the dry ingredients, stirring to blend. Make sure everything is well-combined.

5

Scoop the batter into the prepared muffin pan. I use an ice cream scoop to portion out the batter evenly. Sprinkle the tops with turbinado sugar. Bake the muffins for 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean.

Notes

These muffins freeze very well.