Chocolate is like a warm hug on a dreary day—especially when it’s wrapped up in a muffin. Imagine moist, rich cocoa goodness with melty chocolate chips in every bite. Remember that time when you found a forgotten chocolate bar in your coat pocket? These muffins are like that, but better—because they’re fresh out of the oven.
Steps
- Preheat your oven to 425°F (218°C) and prepare a 12-count muffin pan with nonstick spray or liners. If needed, prepare a second pan or bake in batches, as this recipe makes about 14 muffins.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips. Stir well to ensure everything is mixed evenly.
- In a separate bowl, whisk together the eggs, sour cream, oil, milk, and vanilla extract until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients, and gently fold together using a spatula or wooden spoon until combined. Be careful not to overmix; the batter will be thick and sticky.
- Fill the muffin liners with the batter, ensuring they are filled to the top. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) and continue baking for 15-16 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store any leftovers at room temperature for up to 5 days or refrigerate for up to a week.
Ingredients
- 2 cups (250g) all-purpose flour, measured by spooning and leveling
- 1 cup (200g) granulated sugar
- 1/2 cup (41g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 3/4 cups (315g) semi-sweet chocolate chips
- 2 large eggs, brought to room temperature
- 3/4 cup (185g) full-fat sour cream or plain yogurt, at room temperature
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120ml) whole milk, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
FAQ
- Can I use a different type of cocoa powder?
- It’s recommended to use unsweetened natural cocoa powder for these muffins. While you could use Dutch process cocoa powder, it might affect the rise of the muffins. For the best flavor and texture, stick with natural cocoa powder.
- What can I substitute for sour cream in this recipe?
- You can replace the sour cream with plain yogurt. Full-fat Greek or regular yogurt works best. Avoid using milk as a substitute, as it would result in thin and flat muffins.
- Is there an alternative to using vegetable oil?
- While vegetable oil is preferred for its moisture-retaining properties, you can use canola or olive oil in a pinch. Be cautious with melted coconut oil, as it may make the muffins greasy; ensure other ingredients are at room temperature to prevent the oil from solidifying.
- Can I make jumbo muffins instead?
- Yes, you can make approximately 6 jumbo muffins. Follow the same recipe using a greased jumbo muffin pan, bake at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 25-28 minutes until a toothpick comes out clean.
- How should I store leftover muffins?
- Store leftover muffins at room temperature for up to 5 days or refrigerate for up to a week. For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave if desired.
Tips
- Use Room Temperature Ingredients: Ensure your eggs, milk, and sour cream are at room temperature before you start. This helps the ingredients blend more smoothly and prevents overmixing, which can lead to dense muffins. A quick tip is to place eggs in warm water for 10 minutes or to microwave the sour cream and milk for a few seconds to take the chill off.
- Incorporate Chocolate Chips with Dry Ingredients: Mix the chocolate chips with the dry ingredients before combining with the wet ones. This technique helps distribute the chips evenly throughout the batter and minimizes overmixing, ensuring a light and tender muffin.
- Bake at High Temperature, Then Lower: Start baking the muffins at a higher temperature of 425°F (218°C) for the first 5 minutes, then reduce to 350°F (177°C) for the remaining time. This initial high heat helps the muffins rise quickly, creating a beautifully domed top.
- Substitute Wisely: You can replace sour cream with full-fat plain yogurt if needed, but avoid using melted butter instead of oil, as it can make the muffins dry. Stick with vegetable oil for the best moist texture, and choose whole milk for optimal results.
Equipment
- 12-count Muffin Pan
- Cupcake Liners
- Glass Mixing Bowls
- Cooling Rack
