The Ultimate Chocolate Chocolate Chip Muffins-perfect with your morning coffee or as an afternoon snack.
My thoughts and prayers are with the entire town of Newtown, CT. Many bloggers are looking for a way to show support. A group of bloggers have come up with Cookies and Crafts for Sandy Hook. You can read all the details here. I’ll be participating. I know we all want to do something, anything, to ease the suffering this town is dealing with.
We spent Sunday making muffins. We made more of my Coffeehouse Coffee Cake Muffins, we made Blueberry Muffins (recipe coming soon) and we made these Chocolate Chocolate Chip Muffins. The grandkids will be arriving Friday and instead of stocking the cabinets with pop tarts, we’re stocking the freezer with muffins. Still the convenience of a grab and go breakfast or snack but so much better tasting than anything out of a box. Just pop one in the microwave for 30-45 seconds and it’s like it’s fresh out of the oven all over again.
Most of them made it to the freezer, most of them. Hopefully there’ll still be some in the freezer on Friday, if not, we’ll just have to make more.
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Ultimate Chocolate Chocolate Chip Muffins
Ingredients
- 2/3 cup cocoa (I used Hershey's)
- 1 3/4 cup all purpose flour
- 1 1/4 cup brown sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon instant coffee
- 1 1/2 cup chocolate chips
- 2 large eggs, beaten
- 3/4 cup milk
- 2 teaspoons white vinegar
- 2 teaspoons vanilla
- 1/2 cup butter, melted
Instructions
- Preheat oven to 350 degrees and grease muffin tin or line with paper liners.
- Whisk together cocoa, flour, sugar, baking soda, salt and coffee in a large mixing bowl. Stir in chocolate chips and set aside.
- In a large measuring cup or medium bowl combine remaining ingredients except melted butter. Pour milk mixture into dry ingredients and stir until moistened, add in melted butter and stir till all combined.
- Spoon into prepared muffin tins about 3/4 full. Bake for 20-25 minutes until toothpick inserted in center of a muffin, comes out clean. Let rest in muffin tin for 5 minutes before removing to racks to cool. Serve warm or cooled. These muffins also freeze well.
Notes
recipe source ChocolateChocolateandmore.com
adapted from King Arthur Flour
How about some more breakfast ideas?
Chocolate Chip Graham Cracker Muffins
Braided Raspberry Cheese Danish
Magic of Spice says
They look so moist and delightful!
Rachel (I Love My Disorganized Life) says
Joan these are great! Perfect for a ‘grab-n-go’ snack or breakfast on the run! Thanks for sharing at Wicked Good Wednesdays!
Jamie @ Love Bakes Good Cakes says
I need to make these! Thanks for sharing at All my Bloggy Friends, Joan. Wishing you a Happy New Year!
Anonymous says
I was just wondering do you have to use the instant coffee?? can you taste it in their??? thank you
Joan Hayes says
The instant coffee just enhances the chocolate but you don’t taste it. You could easily leave it out.
Amanda Rosenburg says
I made these tonight and yummy! I added both white and chocolate chips on the top of the muffins about half way threw baking… Thank-you for sharing this yummy recipe!
Joan Hayes says
So glad you enjoyed them Amanda, love the addition of the white chocolate chips!
Melissa @ My Recent Favorite books says
Thank you for sharing these recipes! =)
I ((love)) to make muffins!! ( especially chocolate ones ))) !
Tina says
I was just wondering, why you need the vinegar. Will you be able to taste it?
Joan Hayes says
You won’t taste the vinegar at all. It just heightens the chocolate flavor when using cocoa powder.
Pam says
Love you recipes!!! As a chocolate lover, I can never have enough recipes with chocolate in them. By the time I am done, I will have a whole cookbook of chocolate recipes from you! Thanks for sharing.