A chocolate breakfast recipe, but make it giant. These muffins appeal to even the very pickiest eaters and are the perfect sweet breakfast recipe.
Prep Time:15 minutesmins
Cook Time:22 minutesmins
Total Time:37 minutesmins
Equipment
2 Jumbo Muffin Tins
Ingredients
2cupsall-purpose flour
1cupgranulated sugar
½cupunsweetened cocoa powder
1tablespoonbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
1cupmilk
½cupvegetable oil
2large eggs
2teaspoonsvanilla extract
1¾cupssemi-sweet chocolate chipsreserve some for sprinkling on top
Instructions
Prep. Preheat the oven to 375°F. Line a jumbo muffin tin with paper liners or grease the cups with cooking spray to prevent sticking.
Make the batter. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This step ensures a smooth batter without any lumps. Add the wet ingredients on top (milk, vegetable oil, eggs, and vanilla extract) and whisk or mix with hand mixer until well combined. Gradually pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon or spatula. Be careful not to overmix; a few lumps are okay. Fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter. Reserve a few chips for topping.
Scoop. Divide the batter evenly among the prepared muffin cups, filling each one about three-quarters full. Sprinkle a few chocolate chips on top of each muffin.
Bake. Place the muffin tin in the preheated oven and bake for about 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be firm to the touch.
Cool. Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
If you don't have 2 jumbo tins, just bake a few regular-sized muffins too.