Chocolate Breakfast Muffins - cooking recipe

Ingredients

2/3 cup Dutch-processed cocoa powder (2 ounces)
1 3/4 cups unbleached all-purpose flour (7 1/4 ounces)
1 1/4 cups light brown sugar (9 3/8 ounces)
1 teaspoon baking powder
3/4 teaspoon espresso powder (optional)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips (6 ounces)
2 eggs
1 cup milk (8 ounces)
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup butter, melted (4 ounces, 1 stick)

Preparation

Preheat the oven to 400\u00b0F 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.