Posted by: Jonjon | May 4, 2009

Muffins – Chocolate Breakfast Muffins

Muffins – Chocolate Breakfast Muffins

25% cocoa, 138% brown sugar, baking powder and soda and salt, 60% chocolate chips , 35% eggs, 79% milk, 7% vanilla extract, 7% vinegar, 39% butter
2/3 cup (56g) cocoa, Dutch-process or natural 28g
1 3/4 cups (205g) unbleached all-purpose flour 102g
1 1/4 cups (283g) light brown sugar 142g
1 teaspoon baking powder ½ teaspoon
1 teaspoon baking soda ½ teaspoon
3/4 teaspoon salt ¼ and 1/8 teaspoon
1 cup (170g) chocolate chips 85g
2 large eggs 1 egg
1 cup (226g) milk 113g
2 teaspoons vanilla extract 1 tsp
2 teaspoons vinegar 1 tsp
8 tablespoons (113g) butter or margarine, melted 60g

Directions Preheat the oven to 218 degrees.

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking 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 12 lightly greased muffin cups. Bake the muffins for 15 to 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean (watch them closely, as they’ll burn around the edges if they bake too long). Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool slightly on a wire rack before serving.

The flavor was very chocolate and very flavorful, with minimal buttery taste. Don’t know what the vinegar did, but this was one of the best muffins that I had made.


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