Chocolate Muffins
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Servings
12 muffins
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Calories
345 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chocolate Muffins
Description
Chocolate Muffins are made by sifting together flour, baking soda, salt, and cocoa powder, then combining a cocoa mixture prepared with hot milk and instant coffee. Additional ingredients include brown sugar, canola oil, vanilla, sour cream, and an egg to create a smooth, glossy batter. Chocolate chips are stirred through and reserved for topping. Baking at a high temperature starts with 5 minutes at 210°C and then continued at 190°C, producing muffins with a soft interior and slightly crisp edges. The cocoa and coffee combination enhances the chocolate’s depth without tasting like coffee.
These muffins balance moistness and chocolate richness, making them suitable for a treat any time of day. The recipe advises not over-mixing the batter to maintain tenderness and to fill muffin liners about 0.5 cm below the rim to prevent overflow.
Storing in an airtight container preserves freshness for about 3 days, and muffins can be refreshed by a brief microwave heating or frozen for up to 3 months. Substitutes like self-raising flour or baking powder can be used with minor adjustments, and instant coffee granules boost the chocolate essence subtly.
Ingredients
- 1 3/4 cups all-purpose flour Note 1
- 1 1/4 tsp baking soda Note 2, or bi-carb
- 1/2 tsp salt
- 1/2 cup Dutch process cocoa powder , sifted (Note 3)
- 1 tbsp instant coffee optional (Note 4, granules or powder
- 3/4 cup milk , full fat, HOT
- 1/2 cup canola oil (or veg or other neutral flavoured oil)
- 1 cup brown sugar , packed (Note 5)
- 1 tsp vanilla extract
- 3/4 cup sour cream or thick plain yogurt (fridge-cold fine, Note 6)
- 1 egg 55-60g / 2oz) (fridge-cold fine, Note 6, large
- 1 1/2 cups dark chocolate chips (US: semi-sweet chips)
Instructions
- Preheat oven to 210°C / 410°F (190°C fan). Place shelf in the top 1/3 of the oven. Line a 12-hole standard muffin tin with paper cases.
- Sift Dry ingredients: Sift flour, baking soda and salt into a large bowl.
- Bloom cocoa: In a separate bowl, sift the cocoa then add coffee and HOT milk. Whisk until lump-free.
- Add remaining Wet ingredients: To the cocoa mixture, add sugar, oil, egg, sour cream and vanilla. Whisk until smooth.
- Mix flour in: Pour Wet mix into the bowl holding the flour. Whisk until smooth and glossy. Stop once it's smooth, don't mix excessively. (Note 7)
- Add chocolate chips: Stir in most of the chocolate chips - reserve approx 1/4 cup for topping.
- Fill muffin tin: Divide the batter between the 12 holes, up to 0.5cm / 0.2" from rim of paper liner. (Note 8)
- Top with chocolate chips: Top muffins with reserved chocolate chips (just pile in middle, they spread when baked).
- Bake at high temp, 5 minutes: Bake for 5 minutes in preheated oven. The higher temp kick will start the rise.
- Lower oven, 20 minutes: Turn oven DOWN to 190°C / 375°F (170°C fan). Bake a further 20 minutes, checking at 15 minutes. When toothpick comes out clean they're ready. Don't confuse melted chocolate with raw batter!
- EAT! Rest in muffin tin for a few minutes, then transfer to cooling rack. Allow to cool for 15 minutes before devouring!
Notes
- Using self-raising flour allows skipping baking soda; baking powder works but adjust amounts accordingly.
- Instant coffee granules deepen the chocolate flavor without leaving a coffee taste.
- Brown sugar keeps muffins moist longer compared to white sugar.
- Fridge-cold eggs and sour cream are acceptable; vigorous whisking is needed.
- Mix batter only until smooth to avoid tough muffins.
- Fill muffin cups about 0.5 cm below the rim to prevent overflow.
- Store muffins airtight for up to 3 days; microwave briefly to refresh or freeze for 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345cal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 246mg | 10% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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