Chocolate Breakfast Muffins
Prep time
Cook time
Total time
Serves: 18
  • 2 cups flour
  • ⅔ cup Dutch Process Cocoa
  • 1¼ cup brown sugar
  • 3 tsp baking powder
  • 1 stick melted butter
  • 1 cup chocolate chips
  • 1 tsp dark instant coffee(dissolved in 20-30 ml water)
  • 1 tbsp. vanilla
  • 1 cup buttermilk
  • 2 large eggs
  • turbinado sugar for topping(optional)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line muffin pan with paper muffin cups.
  3. In a mixing bowl, whisk all dry ingredients(flour, cocoa, brown sugar, baking powder, chocolate chips). Set aside.
  4. On a smaller bowl, whisk together all wet ingredients(dissolved coffee, vanilla, melted butter, eggs, buttermilk).
  5. Combine the dry and wet ingredients mixture, stir well. Set aside for 20 minutes.
  6. Scoop the batter into the prepared muffin up to ½ fill. Sprinkle some turbinado sugar on top.
  7. Bake the muffins for 20-25 minutes or until when the cake tester inserted in the center of muffin comes out clean.
  8. Remove from the oven, keep it in the muffin pan for another 5 minutes.
  9. Then, transfer and let it cool on a rack.
Recipe by My Style Recipe at