Chocolate Breakfast Muffins Recipes

DOUBLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
• Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.

CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 4 ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing to a wire rack.

CHOCOLATE BREAKFAST MUFFINS

Steps:

• Preheat the oven to 400°F Line a standard muffin pan with paper or silicone muffin cups, and grease the 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 eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined.
• Scoop the batter into the prepared muffin tin; fill 3/4 way with batter. (Sprinkle with pearl sugar, if desired.).
• Bake the muffins for about 12 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 on a rack before peeling off the muffin papers or silicone cups.

BREAKFAST MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
• In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
• Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.

CHOCOLATE BREAKFAST MUFFINS

Steps:

• 1. preheat the oven to 350 degrees. Grease a 12 cup muffin pan or line with muffin papers.
• 2. This uses the muffin method. In a large bowl, whisk together the cocoa, flour,sugar, espresso powder if using, baking powder, baking soda, salt and chocolate chips. Set aside.
• 3. In another bowl or large measuring cup whisk together the eggs, milk, vanilla and vinegar. Now add the wet and dry ingredients together, along with the melted butter, stirring to blend. You do not need to beat these muffins to death. Just make sure everything is combined and there are no dry spots. A glass bowl comes in handy for this, you can see where the dry spots are.
• 4. Scoop the batter into the muffin tins. You can use an ice cream scoop or large scoop or just a spoon. The cups with be pretty full. Bake for 20-25 minutes or until a toothpick comes out with moist crumbs or it springs back when you gently push to tops. Cool for 5 minutes in the pan, them move the muffins to a cooling rack. As an option, you can drizzle some glaze, vanilla or chocolate, over the tops to make them even prettier.