These chocolate chip chocolate muffins quickly became popular and often requested. The twelve muffins don’t last long with teenagers.
Who says chocolate isn’t for breakfast? No one in my house, for sure! Looking back at my recipes I have a few of them that are for breakfast and include chocolate.
Chocolate chip muffins are one of the most popular recipes on my blog. Chocolate coffee pecan swirl coffee cake and strawberry chocolate French toast are two family favorites.
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.
Chocolate Chip Chocolate Muffins
These chocolate chip chocolate muffins quickly became popular and often requested. The twelve muffins don't last long with teenagers.
- 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
- 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.
This looks so good. This is definitely what my son would love. I love it.
Super chocolatey! This muffin would be perfect for a chocoholic like me. 🙂 I would love to eat one of these with a cup of coffee or a big glass of milk.
I love everything about these! Warm it up & add a scoop of ice cream and you have yourself a tasty dessert too!
Cindy @ The Sweet Nerd says
I’m glad you threw in chocolate chips as well as the Rodelle cocoa. Looks delish!
Thank you very much for the recipe, I don’t like to eat Chocolate, but my family does. I would try this.
Wendy Klik says
Mmmmmm…..muffins….and Chocolate…what is not to love?
I am all for chocolate and chemistry for breakfast. Those happen to be two of my specialties
Liz @ Books n' Cooks says
Chocolate for breakfast is the best. 🙂
I love the surprise ingredient and the chemistry lesson