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Although I am not the biggest chocolate fanatic around, there are times (ladies, you know what I’m talking about) that I develop a seemingly insatiable craving for its delectable goodness.
When these urges occur, an ordinary chocolate chip cookie simply won’t cut it. I’ve come to terms with the idea that when these cravings hit, I’ve got to pull out all the stops. I’m talking chocolate ice cream with Homemade Hot Fudge Sauce, Symphony Brownies or these Chocolate Chocolate Chip Muffins.
I’m a little obsessed with muffins in general – they are my go-to breakfast for lazy Sunday mornings. In my opinion, there’s nothing better than a freshly baked muffin, fresh fruit and a cup of hot tea to welcome you to a new day. Chocolate Chocolate Chip Muffins? Ecstasy on my breakfast plate. You’re sure to have a good day when you start it out this way.
These delicious, dark chocolate muffins aren’t over the top sweet, so you won’t feel too guilty about indulging in one as a mid-morning snack. The addition of espresso takes the chocolate experience to whole different level while the semi-sweet chocolate chips offer a little texture and added sweetness.
If you like a little crunch in your breakfast, add some walnuts, sunflower seeds or pecans. They’d all be a wonderful addition to an already pretty phenomenal breakfast experience.
I’m thinking they’d be pretty great on your Easter brunch table too.
[pinit]
Chocolate Muffins
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 tablespoons dark unsweetened cocoa powder Hershey’s Special Dark
- ¾ cup sugar
- ¾ cup semisweet chocolate chips plus 1/4 cup for sprinkling
- 1 cup milk
- ⅓ cup vegetable oil
- 1 large egg lightly beaten
- 2 teaspoons instant espresso granules dissolved in 2 teaspoons hot water
- 1 teaspoon pure vanilla extract
Instructions
- 1. Preheat the oven to 400 degrees F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
- 2. In a large bowl, combine the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips.
- 3. In a medium bowl, combine the milk, oil, egg, dissolved espresso granules, and vanilla; whisk to combine.
- 4. Add the wet ingredients to the dry ingredients and stir until just combined. Batter may be slightly lumpy – that’s okay.
- 5. Divide the batter between the prepared muffin wells. Sprinkle the remaining 1/4 cup chocolate chips on top of the muffins.
- 6. Bake in preheated oven for 18-20 minutes or until the muffins are dark, risen and springy.
This recipe was scrumptious!! I couldn’t even wait for them to cool down before digging in (gotta love pregnancy cravings!). I subsituted coconut oil for vegetable and added unsweetened shredded coconut. Delicious!! Thank you, thank you!
Love these decadent chocolate muffins! Of all the muffins I’ve made, I don’t think I’ve ever made chocolate ones for some reason…I must remedy this with your recipe!
I do love chocolate and love it in most forms. These muffins look delicious and I will be sure to try them out! Do you have espresso granules to recommend? Have you ever substituted powder? Better to eat one of these or 2, 3 in the morning so you can work them off more easily! YUM.
These will definitely satisfy that chocolate craving! Lovely!
I’m not much of a chocolate fan but I do love a good chocolate muffin, especially when there’s a hint of coffee involved! :)
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These muffins are gorgeous and they look so moist and devilishly dark… Simply awesome. I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure following your creations…
I could of used this recipe last week if you know what I mean ;) These look to die fore! I’m wishing I had some of that Special Dark Chocolate on hand right about now :)