This is a sponsored post where I received product for recipe creation. All opinions are my own.Who says chocolate isn’t for breakfast? No one in my house, for sure! Looking back at my recipes I have a fewof them that are for breakfast and include chocolate. Chocolate chip muffins are the most popular recipe on my blog. Chocolate coffee pecan swirl coffee cake and strawberry chocolate French toast are two family favorites. These chocolate chip chocolate muffins quickly became popular and often requested. The twelve muffins don’t last long with teenagers.
So, you might find an unusual ingredient in this recipe – red wine vinegar. Don’t worry, you can’t taste it, my kids will attest to that fact. It’s used in this recipe to react with the baking soda to create the chemical reaction needed to produce carbon dioxide to get the rise in the batter. There’s your science lesson for the day. Again, I promise you can’t taste it so don’t let one ingredient turn you off to a great recipe.
These muffins are a great grab and go breakfast, lunch box treat or even dessert. That’s happened before too. While there is a lot of chocolate these chocolate chip chocolate muffins are not overly sweet.
Ingredients
- 1 ¾ cups flour
- ½ cup packed Imperial Sugar brown sugar
- ¼ cup Rodelle cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup warm water
- ¼ cup canola oil
- 1 teaspoon red wine vinegar
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- ½ cup semisweet mini chocolate chips
- Additional mini semisweet chocolate chips for tops of muffins
Instructions
- Preheat the oven to 400 degrees. Line muffin tin with paper liners and set aside.
- In a large bowl, combine flour, brown sugar, cocoa, baking powder, baking soda and salt. Stir to mix. Make a well in the center of the flour mixture. Combine the warm water, canola oil, red wine vinegar, vanilla and egg and stir well with a whisk. Add ½ cup semisweet chips to the oil mixture and then add that to the flour mixture, stirring just until combined.
- Place liners in a 12-muffin tin and coat liners with cooking spray. Divide batter evenly among the muffin cups. Sprinkle the tops of each muffin with a few mini semisweet chips.
- Bake at 400 degrees for 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 5 minutes, then remove to wire rack to cool. Serve warm or at room temperature.
Be sure to enter the giveaway. You can find information about the giveaway, the prize package and enter in my welcome post. Be sure to check out all of today’s #Choctoberfest recipes below. I used sponsor products from Imperial sugar and Rodelle in this recipe.
If you’ve read my blog for any period of time you know I love crunchy toppings on breads and muffins. When it came time to search for recipes for #PumpkinWeek, I stumbled upon this recipe from Taste of Home. I knew I had to make jumbo pumpkin spice muffins with streusel topping because, well, you know I love streusel!
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