Chocolate Breakfast Muffins
Start your morning with a touch of indulgence with these Chocolate Breakfast Muffins—rich, fluffy, and loaded with the perfect balance of cocoa and melty chocolate chips. These muffins are quick and easy to make, combining pantry staples like all-purpose flour, unsweetened cocoa powder, and two types of sugar for a perfectly sweet and chocolaty flavor. With just 15 minutes of prep time, this recipe is ideal for busy mornings or an elevated weekend breakfast. They’re moist and tender, thanks to milk, vegetable oil, and eggs, and bake to perfection in under 20 minutes. Whether enjoyed warm with coffee or packed as an on-the-go snack, these muffins are a chocolate lover’s dream that’s sure to delight the entire family. Perfectly portioned for 12 servings, they’re a crowd-pleaser that will have everyone reaching for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Semi-sweet chocolate chips
- 0.75 cups Milk
- 0.5 cups Vegetable oil
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
Fold in the chocolate chips to evenly distribute them in the dry ingredients.
In a medium bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until fully blended.
Gradually pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy these delicious chocolate breakfast muffins!
Nutrition Facts
Calories |
3402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.9 g | 219% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 388 mg | 130% | |
| Sodium | 2752 mg | 120% | |
| Total Carbohydrate | 499.4 g | 182% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 265.4 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 483 mg | 37% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 2483 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
