Monday, September 21, 2009
A guilt-inducing breakfast treat
Chocolate Breakfast Muffins
The King Arthur Flour Baker’s Companion Copyright 2003
2/3 cup (2 ounces) cocoa, Dutch-process or natural
1 3/4 cups (7 1/4 ounces) unbleached all-purpose flour
1 1/4 cups (10 ounces) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (6 ounces) chocolate chips
2 large eggs
1 cup (8 ounces) milk
2 teaspoons vanilla extract
2 teaspoons vinegar
8 tablespoons (4 ounces) butter or margarine, melted
Preheat the oven to 425 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.
These muffins make a shameful breakfast but they were incredibly good. Who knew you could make brownies in muffin cups and call them 'breakfast muffins'?
This isn't the first time I've made chocolate muffins. I've also made Dorie's Chocolate-Chocolate Chunk Muffins. I think those looked a little nicer (better rise, more even) but these might beat those on taste. It's hard to say for sure without a side-by-side comparison. Maybe someday I'll attempt that.
Question of the Day: Do you approve of chocolate for breakfast?