Chocolate Muffins
Rich chocolate muffins with cocoa, chocolate chips, and a tender crumb. Blooming the cocoa in hot milk brings out its flavor.
By Cookin' KitchenUpdated
- Total: 55 minutes
- Makes: 12 muffins
Recipe
Chocolate Muffins
Rich chocolate muffins with cocoa, chocolate chips, and a tender crumb. Blooming the cocoa in hot milk brings out its flavor.
Cookin' · https://cookin.club/recipes/chocolate-muffins
- Prep
- 15 minutes
- Cook
- 25 minutes
- Rest
- 15 minutes
- Total
- 55 minutes
- Makes
- 12 muffins
Ingredients
For 12 muffins
Equipment
- Oven
- 12-hole standard muffin tin
- Paper cases
- Large bowl
- Separate bowl
- Sifter
- Whisk
- Cooling rack
Instructions
Step 1: Preheat the oven to 210°C / 410°F (190°C fan). Place a rack in the top third of the oven. Line a standard 12-hole muffin tin with paper cases.
Step 2: Sift the flour, baking soda, and salt into a large bowl.
Step 3: In a separate bowl, sift the cocoa. Add the coffee and hot milk, then whisk until lump-free.
Step 4: Add the sugar, oil, egg, sour cream, and vanilla to the cocoa mixture. Whisk until smooth.
Step 5: Pour the wet mixture into the bowl with the flour. Whisk until smooth and glossy, then stop; do not mix excessively.
Step 6: Stir most of the chocolate chips into the batter, reserving about 1/4 cup for the topping.
Step 7: Divide the batter among the 12 muffin holes, filling each paper case to within 0.5 cm / 0.2 inches of the rim.
Step 8: Top the muffins with the reserved chocolate chips, piling them in the middle; they will spread as the muffins bake.
Step 9: Bake for 5 minutes in the preheated oven at the higher temperature to start the rise.
Step 10: Turn the oven down to 190°C / 375°F (170°C fan) and bake for a further 20 minutes, checking from 15 minutes. The muffins are ready when a toothpick comes out clean. Do not mistake melted chocolate for raw batter.
Step 11: Rest the muffins in the tin for a few minutes, then transfer them to a cooling rack. Let them cool for 15 minutes before serving.
Tip: The muffins are fragile straight from the oven, so handle them carefully.
Notes
Storage
Once cool, store the muffins in an airtight container in the pantry for up to 3 days. After that, warm one in the microwave for 10 seconds to refresh it, or freeze the muffins for up to 3 months.
Ingredient options
Use self-raising flour instead of plain flour and omit the baking soda.
Baking powder can replace the baking soda; use 4 teaspoons.
Ordinary unsweetened cocoa works in place of Dutch-process cocoa, though the muffins will be paler and less intensely chocolatey.
Thick plain yogurt can replace the sour cream.
White sugar can replace brown sugar; the muffin surface will be slightly crisper.
Use any type of chocolate chips, or chopped baking chocolate.
Nutrition per muffin
- Calories
- 345 kcal
- Fat
- 18 g
- Saturated fat
- 6 g
- Carbohydrates
- 45 g
- Sugar
- 27 g
- Fiber
- 2 g
- Protein
- 4 g
- Sodium
- 246 mg
- Cholesterol
- 27 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These chocolate muffins combine cocoa, chocolate chips, brown sugar, and sour cream for a tender crumb. Hot milk helps bring out the cocoa’s flavor, while a little instant coffee enhances the chocolate taste.
Bake the muffins briefly at a higher temperature, then lower the oven to finish. Let them cool before serving or storing.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment