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Chocolate Breakfast Muffins

Chocolate Breakfast Muffins

King Arthur Flour Chocolate Breakfast Muffins are intensely chocolate, very moist (if you weigh your ingredients properly) and have nice high tops.
Course Breakfast
Cuisine American
Keyword Chocolate Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Cookie Madness


  • 2/3 cup Dutch-process cocoa (I used Hershey’s)
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon espresso powder omitted
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup milk (used whole)
  • 2 teaspoons vanilla
  • 2 teaspoons vinegar
  • 1/2 cup 1 stick butter, melted; or 1/3 cup (2 3/8 ounces) vegetable oil
  • 1 cup chocolate chips
  • Powdered sugar for dusting


  • Preheat the oven to 350°F. Line a 12 count muffin pan with paper or parchment liners.
  • In a large mixing bowl, mix together the Dutch process cocoa, flour, brown sugar, baking powder, baking soda, espresso (if using) salt and salt. Set aside.
  • In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the oil, to the dry ingredients, stirring to blend. Do not beat. Stir in the chocolate chips.
  • Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape.
  • Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes. Serve in the muffin papers or peel away the papers and serve without. Before serving, generous dust with powdered sugar.


The recipe calls for 1/2 cup of butter or 1/3 cup of vegetable oil. For the first batch, I used half of each because I couldn't decide which. I used 4 tablespoons of butter and a little less than 3 tablespoons of oil. For my second batch I just used 1/3 cup of oil. I prefer the oil version better. I love butter, in this case there's so much chocolate flavor you don't really miss the butter. Also, oil seems to give the muffins a little extra moisture.