Chocolate Chocolate Chip Muffins
User Reviews
5
Chocolate Chocolate Chip Muffins
Description
This recipe blends all-purpose flour, cocoa powder, baking soda and powder, and sugar to create a dry mix that pairs with sour cream or yogurt, egg white, coffee or milk, vegetable oil, and vanilla extract. Folding in chocolate chips creates pockets of melted chocolate throughout the muffin. The baking process, starting at high heat then reducing temperature, helps develop a tender crumb with defined muffin tops.
The flavor is characterized by deep cocoa tones balanced by the creaminess of sour cream or yogurt and enhanced by the subtle bitter notes from coffee. Texture is soft with moistness from the dairy components and a slight chew from chocolate chunks.
These muffins are suitable for breakfast or a snack and can be served warm or cooled. They store well wrapped at room temperature for several days or can be refrigerated to extend freshness. Using sour cream tends to produce a fuller muffin top compared to yogurt.
Ingredients
- 1/2 cup all-purpose flour 60 g
- 2 tablespoons cocoa powder 10g
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup granulated sugar + 1 tablespoon (63g
- 1/4 cup sour cream or unsweetened yogurt
- 1 egg white
- 2 tablespoons coffee or milk
- 2 tablespoons vegetable oil
- 1/4 teaspoon vanilla extract
- 1/4 cup chocolate chips plus more for topping, 1.5oz
Instructions
- Preheat your oven to 425°F and line your cupcake pan with 4 liners.
- In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, whisk together sugar, sour cream OR yogurt, egg white, coffee OR milk, vegetable oil, and vanilla extract until smooth. Stir in dry ingredients until just combined. Fold in chocolate chips and divide batter between your prepared cupcake cups, filling them 80% of the way full (this should use all to almost all of your batter).
- For extra pretty muffins, drop a couple chocolate chips over the tops of the batter before they go into the oven.
- Bake for 8 minutes, turn the temperature down to 350°F and continue to bake for an additional 6 to 9 minutes. Muffins are done when a toothpick inserted into the center of the muffins comes out with just a few dry crumbs.
- Cool in the tin for 5 minutes before transferring to a cooling rack. Serve warm and enjoy or cool completely and store in an air-tight container for up to 2 days.
Notes
- Sour cream yields a taller, more attractive muffin top compared to yogurt.
- Check doneness with a toothpick; a few dry crumbs indicate proper baking.
- Store muffins airtight at room temperature or refrigerate to prolong freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4muffins
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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