Ultimate Chocolate Breakfast Muffins

Make these Ultimate Chocolate Breakfast Muffins for a wonderfully, delicious treat at breakfast!

2 cups all-purpose flour

1 cup natural cocoa powder, sifted

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 eggs + 1 egg yolk

1 1/4 cup granulated sugar

1/2 cup canola oil

1 1/2 cup sour cream

1 Tbsp. vanilla extract

10-1/2 oz. chocolate chips and/or chopped chocolate, divided

Preheat oven to 375 degrees and grease a standard 12- cup muffin tin with cooking spray, wiping off excess on the top of the tin.

In a bowl, whisk together, flour, cocoa, baking powder, baking soda and salt.

In a mixing bowl, begin beating eggs on medium-high speed. Slowly stream in sugar while beating and continue to beat until mixture is pale and thickened, and ribbons down from the beater. Beat in oil until mixed well, then beat in sour cream and vanilla.

Add the dry ingredients and mix just to combine. Add 8-1/2 ounces of the chocolate and fold in just until all ingredients are evenly mixed.

Spoon batter into muffin cups, smoothing the tops if necessary, but keeping the scoop mounded.

Top each with some of the remaining chocolate and sprinkle with sparkling sugar, if desired.

Bake muffins 10 minutes and reduce heat to 350 degrees, bake another 5-10 minutes.

Cool muffins in pan about 15 minutes. Transfer to a wire rack to cool completely.

Store muffins in an airtight container at room temperature or refrigerate to keep longer than a few days.

**Try using a mixture of chocolate for variety-3.5 ounces each, semisweet, dark chocolate and chopped 70% dark chocolate.

 

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