Dessert Recipes
Chocolate Muffins
12 servings
After indulging in my rich and decadent Chocolate Muffins, you will find yourself craving its irresistible taste regularly from here on out. I crafted this baking staple using rich cocoa powder and an abundance of your favorite chocolate chips to ensure every bite is perfectly sweet. By utilizing sour cream in the batter and baking them in a standard muffin pan with muffin liners, the texture remains wonderfully moist. You can even serve them with a dollop of whipped cream and a sprinkle of granulated sugar for an extra special treat. Read More
Dessert Recipes
Vegetarian
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to My Favorite Chocolate Muffins Recipe
Hello everyone, I am thrilled to share my ultimate guide to baking the most delicious batch of treats you will ever pull from your oven. Whenever I crave something truly decadent, these Chocolate Muffins are my immediate go-to choice. Through careful testing with granulated sugar, pure vanilla extract, and rich cocoa powder, I have crafted a batter that bakes up beautifully every single time. Using a muffin pan lined with your favorite muffin liners, you will create a stunning dessert or breakfast pastry. The secret to the incredible moisture lies in the sour cream, which perfectly balances the sweetness of the various chocolate chips we will fold into the mix. Whether you enjoy them warm or topped with a generous swirl of whipped cream, I know you will love making and eating these as much as I do.
Creaming the Butter and Granulated Sugar
The very first step I take when making these Chocolate Muffins is to place one stick of room temperature unsalted butter and one and a quarter cups of granulated sugar into my kitchen mixer. I always use the flat beater attachment for this process. I run the mixer on high speed for about two to four minutes until the mixture is fully incorporated and reaches a beautiful, creamy texture. This step is absolutely crucial in baking because it aerates the butter, creating a light and fluffy foundation for the batter before I even add the eggs.
Incorporating the Sour Cream and Wet Ingredients
After the base is creamy and the three large eggs are mixed in, I add one and a half cups of sour cream, one tablespoon of vanilla extract, two teaspoons of baking powder, one teaspoon of baking soda, and a half teaspoon of salt. I process this on high speed for another two minutes until nicely combined. The sour cream is my absolute favorite addition to this recipe because it adds incredible moisture and richness to the Chocolate Muffins without thinning out the batter. It reacts beautifully with the baking soda to give the muffins a delightful lift while they are baking in the muffin pan.
Blending the Cocoa Powder and Flour
Next, I add the one and three-quarter cups of all-purpose flour and the one cup of cocoa powder to the mixer. I process these dry ingredients on high speed, but only for about one minute until they are nicely combined. The cocoa powder provides that deep, foundational chocolate flavor that makes these Chocolate Muffins so irresistible. I always watch closely during this step because I want to ensure the batter is uniform. If parts of the ingredients stick on the side of the kitchen mixer during processing, I stop the mixer and use a silicone spatula to mix it back in, then continue processing.
Choosing and Adding the Chocolate Chips
Once the base batter is ready, I add two full cups of chocolate chips of your choice and process on medium speed for about one minute. I personally love to use an even mixture of 60 percent chocolate, milk, and white chocolate chips to give the Chocolate Muffins a complex flavor profile. This abundance of chips ensures that every single bite is packed with melted goodness. I also save a quarter cup of chocolate chips to sprinkle on top along with a tablespoon of granulated sugar right before baking, which creates a light caramelization and wonderful visual appeal.
The Temperature Shift During Baking
When I am ready to bake, I fill the muffin liners using a four-ounce disher, which is exactly one scoop per muffin. I initially set my oven to 400 degrees Fahrenheit. I bake the Chocolate Muffins in the preheated oven for about five minutes at this high heat, and then I lower the temperature to 350 degrees Fahrenheit and bake until fully done, taking about 16 to 20 minutes. That initial blast of high heat is a fantastic baking technique that helps the muffins rise quickly, while the lower temperature ensures the center bakes completely.
Testing for Doneness with Extra Chocolate
Testing these Chocolate Muffins for doneness requires a bit of extra attention. Since the muffins include a lot of chocolate, be aware of this extra chocolate’s effect while testing. It could happen that you will hit melted chocolate chips instead of batter. Therefore, I test in multiple muffins and multiple locations before I make a final call. You may also consider breaking one in half when you will believe that it is fully baked. Let it partially cool before serving, and optionally serve with whipped cream or confectioners sugar.
Chocolate Muffins
Ingredients:
Click any ingredient to learn moreMuffins:
1 stick of unsalted butter - room temperature (¼ LB or salted butter - do not add salt in the later step)
1 ¼ cups of granulated sugar
3 eggs
1 ½ cups of sour cream
1 TBSP of vanilla extract
2 TSP of baking powder
1 TSP of baking soda
½ TSP of salt
1 ¾ cups of all-purpose flour
1 cup of cocoa powder
2 cups of chocolate chips of your choice (*)
To sprinkle before baking:
¼ cup of chocolate chips of your choice (adjust if needed)
1 TBSP of granulated sugar (adjust if needed)
Optional final touch:
*You can use a mixture of flavors of any kind– whatever you prefer. I like to use an even mixture of 60% chocolate, milk, and white chocolate chips.
Tools:
Click any tool to learn more1x French Whisk
1x Kitchen Mixer with Flat Beater Attachment (or hand mixer with mixing bowl)
1x Muffin/Cupcakes Pan (with liners)
1x Disher (4 FL OZ or set of spoons)
Nutrition per 1 Serving:(recipe split into 12 servings)
EstimatedCalories 492
Protein 7.8 g
Fat 24.2 g
Saturated fat 12.2 g
Carbohydrate 66.6 g
Sugars 37.5 g
Fiber 4.9 g
Sodium 312 mg
Cholesterol 87 mg
Vegetarian
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.The Batter:
1.1.
Place into the kitchen mixer with flat beater attachment:
1 stick of soft butter
1 ¼ cups of granulated sugar
3 large eggs
Process on high speed until fully incorporated and a creamy texture is reached (about 2 – 4 minutes).
1.2.
Add:
1 ½ cups of sour cream
1 TBSP of Vanilla Extract
2 TSP of baking powder
1 TSP of baking soda
½ TSP of salt
Process on high speed until nicely combined (about 2 minutes).
1.3.
Add:
1 ¾ cups of flour
1 cup of cocoa powder
Process on high speed until nicely combined (about 1 minute).
1.4.
Add:
2 cups of chocolate chips of your choice
Process on medium speed until combined (about 1 minute).
2.Assemble & Bake:
2.1.
Set oven to 400°F.
2.2.
Fill muffin liners (in a muffin pan) using 4 oz disher (1 scoop is amount for one muffin) or set of spoons.
2.3.
Sprinkle with granulated sugar (this will create a light caramelization) and white chocolate chips.
2.4.
Bake in a preheated oven for about 5 minutes, then lower the temperature to 350°F, and bake until fully done (about 16 – 20 minutes).
Note:
Since the muffins include a lot of chocolate, be aware of this extra chocolate’s effect while testing. It could happen that you will hit melted chocolate chips instead of batter. Therefore, test in multiple muffins and multiple locations before you make a final call. You may also consider breaking one in half when you will believe that it is fully baked.
3.Serving:
3.1.
Sprinkle with confectioners’ sugar.
3.2.
Optionally serve with whipped cream.
If parts of the ingredients stick on the side of the kitchen mixer during processing, stop the mixer and use a spatula to mix it back in. Then, continue processing.
Popular questions
Why do I need to test multiple locations when checking if my Chocolate Muffins are fully baked?
When you are baking this recipe, you are incorporating a large amount of chocolate chips into the batter and sprinkling more on top. Because of this high volume, when you insert a testing tool into the center of the muffins while they are in the muffin pan, you are very likely to hit pockets of melted chocolate chips rather than the batter itself. This melted chocolate can mimic the look of raw batter, misleading you into thinking they need more time. Therefore, I always test multiple muffins and in several different spots to get an accurate read. You may also consider breaking one in half when you believe that it is fully baked just to be absolutely certain before serving them with whipped cream.
Share
Click on the icons below to share "Title of the item to share"