Chocolate Breakfast Muffins

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Chocolate Breakfast Muffins

star rating (75) rate this recipe »
Published prior to 2008

These muffins are rich and tender, high-rising, and deep chocolate, both in color and flavor. Warm from the oven, spread with butter or raspberry jam, they're a totally decadent way to greet the day. We recommend them anytime you feel like treating yourself to something really special. And, by the way, they don't need to be relegated to the breakfast table; frosted with fudgy icing, they double as an awesome cupcake. A final aside–one of the King Arthur taste-tester comments we received was as follows: "This is the best chocolate thing I've ever had to eat in my whole life, and the best thing I've ever eaten here at King Arthur." Fair praise, indeed!

2/3 cup (2 ounces) Dutch-process cocoa
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (6 ounces) chocolate chips
2 large eggs
3/4 cup (6 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (4 ounces, 1 stick) butter, melted; or 1/3 cup (2 3/8 ounces) vegetable oil
coarse white or pearl sugar, for topping (optional)

Note: As of 10/29/12, this recipe has been modified to produce a higher-rising, less flat-topped muffin, as follows: amount of milk reduced from 1 cup to 3/4 cup; and baking temperature reduced from 400°F to 350°F.

Preheat the oven to 350°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined.

Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar, if desired.

Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups. Yield: 12 muffins.

Nutrition information per serving (1 muffin, 101g): 335 cal, 13.8g fat, 6g protein, 18g complex carbohydrates, 28g sugar, 3g dietary fiber, 69mg cholesterol, 273mg sodium, 265mg potassium, 101RE vitamin A, 3mg iron, 108mg calcium, 117mg potassium, 18mg caffeine.


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  • star rating 04/27/2015
  • G Stark from CA
  • Rating 3 stars for taste, but do not overfill muffin cups. I filled 3/4 full and they spilled over like little volcanos. 25 minutes baking in my concpvectin oven and they are still raw in the middle..
  • star rating 04/13/2015
  • Sarah from NJ
  • I've been trying to find a good chocolate muffin recipe for a couple months now, and this one fits the bill. I used buttermilk instead of milk, a full cup. I set my oven at 400 degrees for for this recipe to ensure good rise on the muffins. They were done in 15 minutes, and they were really yummy. Also, I used half white wheat, half regular white flour. I think the white wheat is a tad bit drier, so that's probably why a full cup of liquid was fine for this recipe.
  • star rating 03/15/2015
  • Noreen from north of Boston
  • Made these this morning - delicious! As always, I doubled the recipe to freeze some for next week, so we had 12 regular muffins and 48 mini muffins. I tweaked the recipe by using half AP flour/half white whole wheat, replaced half the eggs with a mashed banana and half the butter with oil. I also added a quarter cup of ground flax. Baked at 400F for 15 minutes (minis) and 20 min (regular). Perfect! My boys thank you!
  • star rating 02/28/2015
  • Condy from Chicago, Illinois
  • I made these gluten free by measuring 280 grams of gluten free flour and added 1 and a half teaspoon xanthum gum. Everyone loves them! So easy to prepare I taught my brownie troop how to cook gluten free with this recipe.
    Condy, we are so happy to hear that you are sharing the knowledge of gluten-free baking with children. It certainly is a science of its own, so learning early is a great way to make gluten-free seem less daunting. Thanks for sharing and happy baking to you and your brownie-troop friends! --Kye@KAF
  • star rating 02/26/2015
  • paula from winchester,ma
  • Excellent muffin. I was hesitant to make them after reading all the reviews. I used almost 1 cup of milk. Other than that I followed the recipe exactly. The batter was very thick.. I baked at 350 for about 30 minutes for the first batch and 25 minutes for the second batch. The first batch was cake like and the second batch was a little fudgey in the center of the top half of the muffin. I did not let them sit for any amount of time before baking, just made the batter and popped into the oven. The tops puffed up nicely, tasted great and looked beautiful. Next time I will sprinkle with sugar. Husband and kids loovvveed them. Gave some to my neighbors and crossing guard. These were a huge hit. I thought about frosting them or glazing them but the family said no way. great as they are. I am making a double batch this weekend for my sons hockey team. Can't wait to see what they think. Glad I gave this a try!
  • star rating 02/20/2015
  • Ellen from Santa Cruz, CA
  • I love these not-too-sweet, but very chocolatey muffins. I used half KA High Fiber Flour, a full cup of buttermilk, and grape seed oil. I also added a cup of chopped walnuts. I bake for 10 minutes, then start checking with a toothpick.
  • star rating 02/12/2015
  • Diane from Glens Falls, NY
  • Too dry; like another reviewer mentioned, s/he used buttermilk in lieu of milk and vinegar and I also used buttermilk (1 cup) in order to use up the buttermilk. (I frequently use buttermilk whenever I make muffins w/ good results.) When mixing the ingredients, I found that I needed to add a bit more buttermilk to moisten the dry ingredients. I also used canola oil in lieu of butter. Next time I'll add more oil (1/2 cup) and stick to 1 cup buttermilk. The chocolate taste is good and not too sweet (used bittersweet chips & bensdorp cocoa) but it's still chocolate for a breakfast item.
    Dry result culprits could be a heavy cup of flour or bake time too long. We're glad you found a tasty use for your buttermilk. Happy Baking-Irene@KAF
  • star rating 01/31/2015
  • Babs from NH
  • I thought these were pretty tasty, but I found the batter too dry and had to add another 1/4 C of milk to it. I did reduce the sugar to 1 C and I used 1/3 cup coconut oil, so I'm not sure if those two changes accounted for the dryness. Next time, I'll start with 1 C of buttermilk and increase the oil to 1/2 C. They rose beautifully and looked perfect once cooked. We ate them when they were just barely warm and they were very good, but after cooling fully, I found them a little dry, so that's why I plan on increasing the oil to 1/2 C the next time.
  • star rating 01/21/2015
  • Katie from Las Vegas, NV
  • My family and I were delightfully surprised how these muffins turned out exactly like cakey and fudgey brownies with the chewy crust on top. I did a couple things differently. I mixed the melted butter and buttermilk (vinegar+milk) along with the eggs, pretty much like making pancakes. Also I used 4oz chopped semi sweet chocolate rather than 6oz chips (we don't use chocolate chips in this household, so primadonna haha). By the way as always I used weight instead of volume. Will be making this regularly!
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