Chocolate Breakfast Muffins

Name: Chocolate Breakfast Muffins
Yield: 12 muffins
Ingredients: 57 g Dutch-process cocoa; 240 g All-Purpose Flour; 266 g Light brown sugar; 1 tsp Baking powder; 0.75 tsp Espresso powder; 1 tsp Baking soda; 0.75 tsp Table salt; 170 g Chocolate chips; 2 each Eggs; 170 g Milk; 2 tsp Vanilla Extract; 2 tsp Cider vinegar; 113 g Melted unsalted butter; as needed Coarse sparkling sugar

Tender cocoa muffins with chocolate in every bite.

45 minutes12 muffins

Ingredients

Ingredients for12 muffins
Ingredient	Amount
Ingredients
Dutch-process cocoa	57 g
All-Purpose Flour	240 g
Light brown sugarPacked.	266 g
Baking powder	1 tsp
Espresso powderOptional.	0.75 tsp
Baking soda	1 tsp
Table salt	0.75 tsp
Chocolate chips	170 g
EggsLarge.	2 each
Milk	170 g
Vanilla Extract	2 tsp
Cider vinegar	2 tsp
Melted unsalted butterMelted.	113 g
Finish
Coarse sparkling sugarOptional; use only as needed.	as needed

Method

1
Heat the oven to 175°C/350°F and prepare a standard muffin tin. Combine flour, cocoa, sugar, leavening, salt, espresso and chocolate chips.
2
Whisk eggs, milk, vanilla and vinegar separately. Add these and melted butter to the dry mixture; fold only until combined.
3
Fill the muffin wells and bake 20–25 minutes, until the centres test done.
4
Rest 5 minutes in the tin, then finish cooling on a rack.