Chocolate Muffins
User Reviews
5
Chocolate Muffins
Description
The recipe sifts together cocoa powder, flour, baking powder, baking soda, salt, and sugar, then separately combines eggs, sour cream, milk, vanilla, and oil. The wet ingredients are incorporated into the dry ones by folding, preserving batter texture and preventing toughness. Chocolate chips are added into the batter and reserved for topping.
Baking begins at a high temperature to create an initial rise and then lowers for the remainder of the bake to set the muffins fully. The result is a moist, rich chocolate muffin with a delicate crumb and melted chocolate chips throughout. Cooling on a rack helps maintain texture before serving or storage.
The recipe advises against using electric mixers to prevent overmixing and instructs to test doneness with a toothpick. Variations include adding orange zest or peppermint extract and substituting different types of chips. Muffins store well for several days and can be frozen for longer keeping.
Ingredients
- 2 egg large
- 3/4 cup sour cream (170g)
- 1/2 cup milk (120ml)
- 2 teaspoons vanilla extract (10ml)
- 1-3/4 cups all-purpose flour (210g)
- 2/3 cup cocoa powder 60g, unsweetened
- 1 cup granulated sugar (200g)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cup chocolate chips semi-sweet
- 1/2 cup vegetable oil (120ml)
Instructions
- Preheat oven to 425F and line a muffin tin with papers.
- Sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar into a large bowl. Whisk together and set aside.
- In a separate bowl combine the eggs, vanilla, vegetable oil, sour cream, and milk then whisk together.
- Set aside about 1/3 cup of the chocolate chips for the muffin tops.
- Pour the wet into the dry and fold together using a spatula, mixing until almost combined. Sprinkle in the remaining chocolate chips and mix until the batter is just combined and the chocolate chips have been distributed.
- Fill the muffin papers to the top and sprinkle with the reserved chocolate chips. Bake at 425F for 6 minutes then reduce to 350F and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean.
Notes
- Mix the batter gently with a spatula to avoid overmixing and tough muffins.
- Use a toothpick inserted in the center to check doneness; it should come out clean without wet batter.
- Cool muffins on a rack before storing or serving to maintain texture.
- Avoid opening the oven door during baking to prevent deflating.
- Flavor variations can be made by adding orange zest or peppermint extract; switch chocolate chips for white or butterscotch chips.
- Store muffins in an airtight container for 3-5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 268mg | 11% |
| Potassium | 341mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 161IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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