Double Chocolate Protein Muffin

Cocoa in the batter and chocolate chips on top of that. It's the most dessert-like of the breakfast muffins, and it doesn't apologize for it. Chocolate protein powder is the best choice here, because it doubles down on everything the cocoa is doing.

Fixing a gummy center

Chocolate batters are denser than the fruity ones, and dense batter in a tall mug is how you end up with a dry edge and a gummy middle. The outside finishes cooking long before the center catches up.

Two fixes. First, use a wide bowl instead of a mug; shallower batter cooks more evenly. Second, let it rest for a minute after it comes out. The center keeps setting from the leftover heat. Only if it's still gummy after resting should you put it back in, and just for a few seconds.

Heads up

Melted chocolate chips look wet even when the cake around them is done. Judge doneness on the cake, not the puddles of chocolate.

Frosted or not

Plain, it's a quick chocolate muffin. With the yogurt frosting it's a full dessert. Either works.

If you want a lighter chocolate hit, the Cookies and Cream Mug Muffin uses a single cookie. For chocolate at breakfast in a different shape, the Chocolate Protein Pancakes are worth a look.

Tip

Stir the cocoa into the dry powder before adding the milk. Cocoa clumps, and it's a lot easier to break up dry than wet.