Yield: 12 muffins.
\nSource: The King Arthur Flour<\/p>\n
Ingr\u00e9dients:<\/strong><\/p>\n 2\/3 cup (2 ounces) Dutch-process cocoa Note<\/strong>: As of 10\/29\/12, this recipe has been modified to produce a higher-rising, less flat-topped muffin, as follows: amount of milk reduced from 1 cup to 3\/4 cup; and baking temperature reduced from 400\u00b0F to 350\u00b0F. <\/p>\n Pr\u00e9paration:<\/strong><\/p>\n Preheat the oven to 350\u00b0F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.<\/p>\n In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.<\/p>\n 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.<\/p>\n Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a \u00ab\u00a0mushroom\u00a0\u00bb shape. Sprinkle with pearl sugar, if desired.<\/p>\n Bake the muffins for 20 to 25 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.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 12 muffins. Source: The King Arthur Flour Ingr\u00e9dients: 2\/3 cup (2 ounces) Dutch-process cocoa 2 cups (8 1\/2 ounces) King Arthur Unbleached All-Purpose Flour 1 1\/4 cups (9 3\/8 ounces) light brown sugar 1 teaspoon baking powder 3\/4 teaspoon … Continuer la lecture
\n2 cups (8 1\/2 ounces) King Arthur Unbleached All-Purpose Flour
\n1 1\/4 cups (9 3\/8 ounces) light brown sugar
\n1 teaspoon baking powder
\n3\/4 teaspoon espresso powder, optional
\n1 teaspoon baking soda
\n3\/4 teaspoon salt
\n1 cup (6 ounces) chocolate chips
\n2 large eggs
\n3\/4 cup (6 ounces) milk
\n2 teaspoons vanilla
\n2 teaspoons vinegar
\n1\/2 cup (4 ounces, 1 stick) butter, melted; or 1\/3 cup (2 3\/8 ounces) vegetable oil
\ncoarse white or pearl sugar, for topping (optional)<\/p>\n