Chocolate-Chipotle Breakfast Muffins
Prep time
Cook time
Total time
Adapted from Nigella Lawson
Recipe type: Breads
Serves: 18
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ cup superfine sugar
  • Pinch salt
  • ½ teaspoon chipotle chile powder, optional
  • 1 cup Cholaca liquid cacao
  • 2 eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons extra virgin olive oil
  • ¼ cup milk, half-and-half, or heavy cream
  • 1 cup semisweet chocolate chips
  1. Combine the flour, baking powder and soda, sugar, salt, and chile powder in a large bowl and stir until mixed well. Stir together the Cholaca with the eggs, vanilla, olive oil and milk. Add the wet ingredients to the dry ingredients along with the chocolate chips and stir until combined. Portion into muffin tins, filling tins only ⅔ full, and bake at 375 degrees until a toothpick into the center comes out clean, about 15 minutes.
Recipe by Cooking With MicheleĀ® at