Chocolate Breakfast Muffins

• 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)

1. Preheat the oven to 400u0b0F Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
2. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.
3. 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.
4. Scoop the batter into the prepared muffin tin; fill 3/4 way with batter. (Sprinkle with pearl sugar, if desired.).
5. 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.

dutch, flour, light brown sugar, baking powder, espresso powder, baking soda, salt, chocolate chips, eggs, milk, vanilla, vinegar, butter

Taken from www.food.com/recipe/chocolate-breakfast-muffins-352545 (may not work)