What better way to satisfy a chocolate craving than with warm chocolate chocolate chip muffins straight from the oven? Adapted from this recipe, these muffins won't disappoint!
- 2/3 cup Dutch-process cocoa
- 1 3/4 cups flour
- 1 1/4 cups light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon espresso powder, optional
- 3/4 teaspoon salt
- 1 cup chocolate chips
- 2 eggs
- 1 cup (8 ounces) milk
- 2 teaspoons vanilla
- 2 teaspoons vinegar
- 1/2 cup (1 stick) butter, melted
Preheat oven to 400 degrees and line a muffin pan with paper muffin cups. In a large bowl, combine cocoa, flour, brown sugar, baking powder, baking soda, espresso powder, and salt. Set aside.
In a large measuring cup, whisk together the eggs, milk, vanilla, and vinegar. Melt the butter.
Out of chocolate chips? I was... so I decided to chop up a few chocolate squares leftover from the last time I made Aunt Lynnea's Brownie Cookies.
Add the wet ingredients, including the butter, to the dry ingredients. Stir until well blended.
Scoop the batter into the prepared muffin tins. The batter should fill the cups.
Bake for 20 to 25 minutes or until a toothpick comes out clean.
Cool them on a wire rack for about 15 minutes. Enjoy!