Best 3 Chocolate Breakfast Muffins Recipes
Chocolate breakfast muffins are not only delicious but also easy to make. This article will explore the best recipes for chocolate breakfast muffins, taking into account flavor, texture, and nutritional value. We will provide step-by-step instructions and a list of ingredients for each recipe so that aspiring bakers can easily recreate these delectable treats at home. From classic chocolate chip muffins to indulgent double chocolate muffins, this article has a recipe for everyone. So, grab your aprons and let's embark on a culinary journey to find the perfect chocolate breakfast muffin recipe!
Check out the recipes below so you can choose the best recipe for yourself!
BANANA CHOCOLATE CHIP BREAKFAST MUFFINS RECIPE BY TASTY
Here's what you need: ripe bananas, milk, quick oat, wheat flour, eggs, vanilla, cinnamon, greek yogurt, honey, dark chocolate chip
Provided by Hannah Williams
Categories Bakery Goods
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180˚C).
- In a blender, combine all ingredients except chocolate chips. Blend thoroughly, mixing up with a spoon if needed.
- Divide mixture among 12 lined muffin tins.
- Sprinkle chocolate chips on top of the muffins.
- Bake 20 minutes.
- Enjoy!
Nutrition Facts : Calories 220 calories, Carbohydrate 37 grams, Fat 5 grams, Fiber 3 grams, Protein 7 grams, Sugar 14 grams
CHOCOLATE BREAKFAST MUFFINS
These delicious muffins have a rich, deep dark chocolate taste without being overly sweet. This recipe can also make 12 giant muffins. If you want jumbo muffins, bake them for 20-25 minutes. These freeze very well. For an even richer muffin, you can sprinkle them with chocolate chips as soon as you take them out of the oven. If you want to make them a little healthier, halve the chocolate chips- they're still great! The recipe is from the test kitchen at King Arthur Flour.
Provided by blucoat
Categories Quick Breads
Time 37m
Yield 17 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°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 tin; fill 3/4 way with batter. (Sprinkle with pearl sugar, if desired.).
- Bake the muffins for about 12 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.
CHOCOLATE BREAKFAST MUFFINS
These were made by a team of 2 in our high schools cooking class. it is a recipe from the King Arthur Flour company. These were made with a very dark chocolate, as you can see. A little glaze next time would make them sparkle a bit. Perhaps some melted chocolate chips drizzled out of a plastic bag with the corner snipped out....
Provided by Linda Mericle
Categories Muffins
Time 45m
Number Of Ingredients 13
Steps:
- 1. preheat the oven to 350 degrees. Grease a 12 cup muffin pan or line with muffin papers.
- 2. This uses the muffin method. In a large bowl, whisk together the cocoa, flour,sugar, espresso powder if using, baking powder, baking soda, salt and chocolate chips. Set aside.
- 3. In another bowl or large measuring cup whisk together the eggs, milk, vanilla and vinegar. Now add the wet and dry ingredients together, along with the melted butter, stirring to blend. You do not need to beat these muffins to death. Just make sure everything is combined and there are no dry spots. A glass bowl comes in handy for this, you can see where the dry spots are.
- 4. Scoop the batter into the muffin tins. You can use an ice cream scoop or large scoop or just a spoon. The cups with be pretty full. Bake for 20-25 minutes or until a toothpick comes out with moist crumbs or it springs back when you gently push to tops. Cool for 5 minutes in the pan, them move the muffins to a cooling rack. As an option, you can drizzle some glaze, vanilla or chocolate, over the tops to make them even prettier.
Tips
- For a richer chocolate flavor, use dark chocolate or cocoa powder.
- To make the muffins even more decadent, add chocolate chips, chopped nuts, or dried fruit.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Be sure not to overmix the batter, as this can make the muffins tough.
- Fill the muffin cups only about 2/3 full, as the muffins will rise during baking.
- Bake the muffins until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Conclusion
These chocolate breakfast muffins are a delicious and easy way to start your day. They're also a great snack or dessert. With their rich chocolate flavor and moist texture, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a chocolate fix, give these muffins a try!
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