We've been having some lazy mornings lately due to snow days and the kids' winter break. These double chocolate breakfast muffins get the troops up bright and early, though! They remind me of the chocolate muffins they serve for brunch at our favorite hotel. I have no idea what their secret recipe is, so this isn't a "copy cat recipe." But I tried my best to emulate the rich chocolate taste of our favorite breakfast muffins. I used cocoa powder and semi-sweet chips to give the muffins the double chocolate flavor. Then I added some brewed dark roast coffee to enhance the flavor. These double chocolate breakfast muffins are perfect for lazy winter mornings when you need a little motivation to crawl out from under the covers!
Here's how we made these double chocolate muffins:
2 cups flour; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup cocoa powder; 1 tsp. baking soda; 1/4 tsp. salt; 1/2 cup semi-sweet chocolate chips; 1 egg; 1/2 cup oil; 1/2 cup brewed dark roast coffee
Preheat oven to 350 degrees. In a medium size mixing bowl, combine the flour, sugars, baking soda, salt, and cocoa powder. Stir to combine. Add the egg, oil, and brewed coffee. Stir until just combined. Fold in the chocolate chips. Batter will be lumpy. Line a cupcake tin with 10 liners. Fill each liner 2/3 full with batter. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Serves 10.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!