Chocolate Muffins
These bakery-style Chocolate Muffins are loaded with chocolate chips for a gooey, fudgy breakfast treat or a sweet afternoon snack.
Course Breakfast, Snack
Cuisine American
Keyword chocolate chocolate chip muffins, chocolate muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings
Adjust recipe servings
muffins
Calories 329kcal
Author Blair
Ingredients
list of 13 items
• 1 ¾ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) salted butter, melted and slightly cooled
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 8 ounces sour cream, at room temperature
• 1 cup chocolate chips
• Garnish: additional chocolate chips; coarse sugar
list end
Instructions
list of 7 items
1. Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
3. In a separate bowl, whisk together melted butter, granulated sugar, brown sugar and vanilla extract. Add eggs, whisk to combine. Add sour cream, whisk
until smooth.
4. Add the wet ingredients to the dry ingredients. Using a wooden spoon or spatula, combine just until incorporated – do not over-mix. Fold in the chocolate
chips.
5. Divide batter evenly among the prepared muffin cups, filling each cup almost to the top. Sprinkle additional chocolate chips and coarse sugar on top.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for a few minutes, then transfer muffins to a wire rack to cool completely.
Notes
Write list…
• Use full-fat sour cream for a rich, moist muffin.
• The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist
and tender!
• Garnish the tops of the muffins with extra chocolate chips and coarse sugar for a crispy topping that's a nice contrast to the moist, fluffy interior.
I like to use
this Wilton sugar
, but any similar brand will work. It's a great topping for any muffins or scones!
• To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don’t cook them for too long, or they can dry
out.
Nutrition
Serving: 1muffin | Calories: 329kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 201mg | Potassium:
129mg | Fiber: 1g | Sugar: 27g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
From the seasoned mom
_._,_._,_
These bakery-style Chocolate Muffins are loaded with chocolate chips for a gooey, fudgy breakfast treat or a sweet afternoon snack.
Course Breakfast, Snack
Cuisine American
Keyword chocolate chocolate chip muffins, chocolate muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings
Adjust recipe servings
muffins
Calories 329kcal
Author Blair
Ingredients
list of 13 items
• 1 ¾ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) salted butter, melted and slightly cooled
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 8 ounces sour cream, at room temperature
• 1 cup chocolate chips
• Garnish: additional chocolate chips; coarse sugar
list end
Instructions
list of 7 items
1. Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
3. In a separate bowl, whisk together melted butter, granulated sugar, brown sugar and vanilla extract. Add eggs, whisk to combine. Add sour cream, whisk
until smooth.
4. Add the wet ingredients to the dry ingredients. Using a wooden spoon or spatula, combine just until incorporated – do not over-mix. Fold in the chocolate
chips.
5. Divide batter evenly among the prepared muffin cups, filling each cup almost to the top. Sprinkle additional chocolate chips and coarse sugar on top.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for a few minutes, then transfer muffins to a wire rack to cool completely.
Notes
Write list…
• Use full-fat sour cream for a rich, moist muffin.
• The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist
and tender!
• Garnish the tops of the muffins with extra chocolate chips and coarse sugar for a crispy topping that's a nice contrast to the moist, fluffy interior.
I like to use
this Wilton sugar
, but any similar brand will work. It's a great topping for any muffins or scones!
• To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don’t cook them for too long, or they can dry
out.
Nutrition
Serving: 1muffin | Calories: 329kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 201mg | Potassium:
129mg | Fiber: 1g | Sugar: 27g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
From the seasoned mom
_._,_._,_
