AT A GLANCE

PREP:10- 15 mins.

BAKE: 20 mins. to 25 mins.

For this recipe you will need: 

2/3 cup Dutch-process cocoa

2 cups King Arthur Unbleached All-Purpose Flour

1 1/4 cups light brown sugar

1 teaspoon baking powder

3/4 teaspoon espresso powder, optional

1 teaspoon baking soda

3/4 teaspoon salt

1 cup chocolate chips

2 large eggs

3/4 cup milk

2 teaspoons vanilla extract

2 teaspoons vinegar

1/2 cup butter, melted; or 1/3 cup vegetable oil

sparkling white sugar or pearl sugar, for topping (optional)

Instructions

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 pan; 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.

This recipe was reprinted from King Arthur Flour website.