Chocolate, chocolate Breakfast muffins.

Looking for a chocolate muffin recipe to bake for your family this weekend?

With chocolate chips and cocoa powder, these make ideal breakfast and brunch muffins for the weekend.

A double dose of chocolate, a couple of eggs, flour, sugar, vinegar, and rising agents ends up giving you super moist bakery-style muffins to serve at home.

If you wantIt helps to give these basic chocolate muffins turn into fudgy, decadent breakfast for kids and adults alike.

This double dose of chocolate muffin recipe comes with step-by-step instructions and images, I’ve also added tips to help you with the making these muffins.

Chocolate chip muffins that are moist and light.

One batch is of these easy chocolate muffins are never enough in my home.

Light and moist with twice the flavor of chocolate coming through you are going to love these chocolate breakfast muffins.

The combination of cocoa powder and chocolate truly give these chocolate muffins their deep chocolate flavors.

And they are healthy too, well as healthy as a rich chocolate muffin could get.

Why?

Well, we are using brown sugar(can be substituted with white sugar)and oil instead of butter to make these muffins.

Extra tips you will learn in this moist chocolate muffin recipe.

• how to double the chocolate muffin recipe to make a large batch of moist chocolate muffins. 
• how I substituted certain ingredients when we had to follow during strict stay home period and social distancing, below on the post.

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Tips to make a double batch of chocolate muffins.

I make at least 28-30 of these chocolate muffins by doubling the ingredients and they come out perfect every single time.

Here are a few things to keep in mind.

• Just make sure to remember that you have to double the ingredients mentioned below.

• Mixing the batter can be tricky as you want to keep it to a minimum so take your time and do it slowly.

• If you are using a smaller oven, churning out this many chocolate muffins can be tiring as each batch will take 20-25 minutes so if you are making these for breakfast, start early.
• When you bake the 2nd batch, 5 minutes into the baking time, peak into the oven to see if they are done early as the oven might is already hot with the first batch of the muffins.

• It also helps to have two or three muffin trays.

Utensils and appliances needed to make the chocolate muffins.

• Standard muffin tray.
• Muffin paper cups or silicone cups.
• Sieve
• a large bowl
• A medium-sized bowl.

Beginner’s tips on making fudgy and moist chocolate muffins.

• Have all the ingredients ready to make the chocolate muffins. 

• Before using the baking powder and baking soda check the expiry date. 

• While combining ingredients, use lighter movements, by that I mean to avoid any vigorous whisking or beating but use a folding movement. the more you meddle with the chocolate muffin batter the denser it gets.
• Do not bake the muffins for too long, although I’ve given the temperature and time to bake, the altitude and outside temperature will have an effect on the baking time and heat. 
•  You know how your oven operates so keep an eye on the muffins. you might need to take them out early or late by a few minutes.  keep in mind the remaining heat once you take the chocolate muffins out adds to the cooking time as well.
• Insert a toothpick into the muffin if it comes clean then the chocolate muffins are done.

Here’s how you measure the flour for the chocolate muffins. 

Using a regular spoon, add flour to the measuring cup and then with a knife level the flour so there is no excess flour in the measuring cup.

More recipes with chocolate in them.

Chocolate Nutella pudding

No-bake chocolate biscuit cake.

Chocolate chip muffin.

Chocolate fudge sauce.

Chocolate stuffed pull-apart bread.

RECIPE DIFFICULTY-EASY

 How to bake chocolate muffins.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

2 cups of flour

1 teaspoon baking powder

2/3 cups Cocoa powder

1 teaspoon salt

1 and 1/4 cup of white sugar(or brown sugar)

2 large eggs

1 cup of Milk

2 teaspoon vanilla

1/3 cup vegetable oil

1 teaspoon baking soda

2 teaspoon vinegar

1 cup of chocolate chips

Method

Preheat oven to 170 C/338 F and prepare the muffin tin tray with the paper cups in them.

Sieve flour(2 cups), baking powder(1 tsp),salt(1 tsp), cocoa powder(2/3 cups) into a large bowl.

On a different bowl(I usually mix this in a large jug or measuring jug, making it easy to pour over the dry ingredients later).

Add sugar(1 and 1/4 cup), eggs(2), milk(1 cup), vanilla(2 tsp), vegetable oil(1/3 cup).

If you are wondering why I’m adding sugar(a dry ingredient)into a wet ingredient bowl, the reason is to avoid over mixing the muffin batter later.

The sugar melts while mixing with the wet ingredient, helping me to keep the mixing of batter to a minimum.

Use a fork to beat the eggs and mix all the wet ingredients. set aside.

Just before adding your wet ingredients to the flour mix, add the baking soda(1 tsp)and pour vinegar(2 tsp)over it.

You will notice it fizzing. 

Once this is done, add the wet ingredients to the dry.

Using a folding motion, stir in the ingredients just to combine, keep the mixing to a minimum for best results. leave it to rest for five minutes.

Add the chocolate chips(1 cup) to the chocolate muffin batter.

Once your five minutes are done, scoop 3 tablespoons of the batter into each cup and bake at 170C/ 338F for 22-25 minutes.

My chocolate breakfast muffins are done by 23 minutes but if you are living in a high altitude area bake until 25 minutes are done.

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