Whole wheat double chocolate chip muffins from King Arthur Flour
Keyword: Breakfast, Muffins
Author: Eva Bakes
⅔cupunsweetened cocoa powder
2cupswhite whole wheat flourcan substitute with all-purpose
1 and ¼cupsbrown sugar
¾teaspooninstant espresso powderoptional
¾cupmilk of choice
8Tablespoons (1 stick)unsalted buttermelted
2cupschocolate chipsplus more for topping
coarse sugar for toppingoptional
Preheat your oven to 350°F. Generously grease or line two standard muffins pans and set aside.
In a large bowl, whisk together the cocoa powder, flour, sugar, baking powder, espresso powder, baking soda and salt. Set aside.
In a medium sized bowl, mix together the eggs, milk, vanilla and vinegar.
Add the wet ingredients to the dry ingredients and fold gently. Add the melted butter and applesauce and mix until a few dry streaks remain. Fold in the chocolate chips and mix until everything just comes together - do not over mix.
Evenly distribute the batter into your prepared baking pan, filling each well almost all the way to the top. Sprinkle on additional chocolate chips and coarse sugar if desired.
Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool before serving.
Leftover muffins should be stored in an airtight container at room temperature and will keep for several days.Source: Slightly adapted from King Arthur Flour