Chocolate Muffins
User Reviews
4.8
Chocolate Muffins
Description
This recipe starts with combining all-purpose flour, cocoa powder, baking powder, baking soda, and salt, creating a dry mixture. Separately, cocoa powder is mixed into hot water to form a smooth liquid chocolate base. In a mixer, sugar, vegetable oil, eggs, and vanilla are blended, then alternately mixed in with the dry ingredients and sour cream to achieve a smooth batter. Semisweet chocolate chips are folded in for bursts of melted chocolate.
The batter is evenly divided into muffin tins lined with paper liners, and topped with additional chocolate chips before baking. The muffins rise well, developing a tender crumb and a chocolatey taste balanced by the richness of the sour cream. Baking at 375°F ensures a slightly crisp exterior while keeping the interior moist.
The recipe produces 12 standard or 6 jumbo muffins, suitable for breakfast, snacks, or dessert. The use of sour cream contributes moisture and softness, while the combination of cocoa powders intensifies the chocolate flavor.
Ingredients
- 1 2/3 cups all-purpose flour
- 3/4 cup cocoa powder unsweetened
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup water hot
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 2 egg large eggs plus 1 yolk
- 2 teaspoons vanilla extract
- 3/4 cup sour cream
- 2 1/2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin or jumbo 6-cup muffin tin with paper liners. Set aside.
- In a bowl, whisk together the flour, ¼ cup of the cocoa powder, baking powder, baking soda, and salt; set aside.
- In a separate bowl, whisk together the remaining ½ cup cocoa powder and the hot water until smooth.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar, vegetable oil, eggs and yolk, and the vanilla on medium speed until combined, about 30 seconds. Add the cocoa powder mixture and beat until smooth. In three additions, add the flour mixture alternating with the sour cream until combined. Scrape down the sides of the bowl and add 2 cups chocolate chips. Beat until just combined, don’t over mix.
- Divide the batter evenly among the prepared muffin tin cups, filling the paper liners all the way up. Sprinkle with the remaining ½ cup chocolate chips.
- Bake in the center of the oven until the muffins have risen above the pan and a toothpick inserted into the center comes out clean, about 25-30 minutes for standard muffins, and 40 for jumbo.
- Transfer to a wire rack to cool slightly before removing the muffins from the pan. Enjoy warm or at room temperature. Muffins can be stored in an airtight container at room temperature for 3 days.
Notes
- This recipe is adapted from 'Eat What You Want' by Gaby Dalkin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 37mg | 12% |
| Sodium | 267mg | 11% |
| Potassium | 411mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 31g | 62% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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