Charlotte is coming home for spring break so I’ve made some chocolate breakfast muffins to welcome her home.
These are not too sweet so you can eat in the morning (although I likely would not- I’m too old for that kind of blood sugar craziness in the morning!) and are a big hit all day long.
I got the recipe originally from King Arthur flour, but their muffin was a little dry so I’ve increased the liquids and added more chocolate chips to make a moister muffin.
Makes about 18
2/3 cup European (dutched) cocoa
2 cups flour
1 ¼ cups light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla
2 teaspoons vinegar
1 serving instant coffee/espresso (decaf ok)
1 ½ cups chocolate chips (mixed milk and dark)
Large sugar crystal sprinkles
In a medium bowl mix all the dry ingredients together. In a large bowl, whisk all the wet ingredients together plus the instant coffee. Then stir in the dry ingredients until mixed and add in chocolate chips. Line a muffin pan with muffin liners and fill each about 2/3 full. Sprinkle tops with sugar crystals.
Bake at 375 for about 20 minutes. Test with toothpick to make sure muffins are baked through. Remove from oven and run a knife around edge of muffins to release from tin. After ten minutes remove muffins from tin and serve or let cool.