This post may contain affiliate links. Please read our privacy policy.
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.
I love the dark color of these…they look amazing!
That looks ridiculously delish and moist!! I always crave something chocolate and bet this would hit the spot!
Made these bundles of goodness this morning to take to work. AWESOME!!
Muffins are totally breakfast food … chocolate for breakfast – – sounds like this would be the perfect start to any day. I’d also, probably end up eating these for lunch, dinner, snack and desert ;) lol
I am with you on this one. When the craving hits…you have to hit it back with something good!
Jamie, this look amazing, and I absolutely can’t wait to get a batch into my oven. I just had two improvising questions for you. Since you are evidently my favorite baking genius, I am hoping you will be able to help make this happen for me, without having to make a trip to the store…lol Ok, so first question is, I don’t have the Hershey’s Dark Cocoa on hand, but I do have dutch cocoa powder, as far as I know, they are very similar in taste, both being dark and rich. Can I substitute the dutch cocoa in the same proportion, without losing that deep rich flavor? (God I hope so! lol) Second question, I do not have instant espresso granules in the house, but do have Lavazza brand espresso coffee. What adjustments should I make to incorporate the flavor using brewed coffee, as I don’t think putting the actual espresso grounds in there is an option?
Thanks!
Gina ‘The Picture Perfect Baker’
UUUmmm, these look/sound UHMAZING!!!! =) Going to have to try these with gluten free flour and splenda since I don’t eat white flour or white sugar!!
Everyone needs some chocolate overload every once in a while. Oh, and because they have “muffin” in the title, I can eat them for breakfast, right? ;-)
Yum! I bet these would also be good with coarse sea salt sprinkled on top instead of sugar, too.
Did you sprinkle the sugar on top before baking or right out of the oven? Thx for the recipe.