Chocolate muffins are a delightful treat that everyone loves. They are soft, moist, and packed with rich chocolate flavor. Perfect for breakfast, a snack, or dessert, these muffins can brighten your day and satisfy your sweet tooth. Whether you want to impress your family or enjoy a little indulgence, chocolate muffins are an excellent choice.
Why Make This Recipe
Making chocolate muffins at home is simple and fun. This recipe uses easily available ingredients and takes just a short time to prepare. The end result is a batch of warm, decadent muffins that fill your kitchen with a heavenly chocolate aroma. Plus, you can customize the recipe to suit your taste. Whether you like them extra chocolatey or with a hint of coffee, these muffins will surely please.
How to Make Chocolate Muffins
Making chocolate muffins is straightforward. Follow these simple steps, and you’ll get perfect muffins every time.
Ingredients:
- 1 3/4 cups plain flour (all-purpose flour) (Note 1)
- 1 1/4 tsp baking soda (bi-carb) (Note 2)
- 1/2 tsp salt
- 1/2 cup Dutch process cocoa powder, sifted (Note 3)
- 1 tbsp instant coffee granules (optional) (Note 4)
- 3/4 cup milk (full fat, HOT)
- 1/2 cup canola oil (or other neutral flavored oil)
- 1 cup brown sugar (packed) (Note 5)
- 1 tsp vanilla extract
- 3/4 cup sour cream (or thick plain yogurt; fridge-cold is fine) (Note 6)
- 1 large egg (55-60g / 2oz; fridge-cold is fine) (Note 6)
- 1 1/2 cups dark chocolate chips (US: semi-sweet chips)
Directions:
Preheat the oven: Set your oven to 210°C / 410°F (190°C fan). Place the shelf in the top 1/3 of the oven. Line a 12-hole standard muffin tin with paper cases.
Sift dry ingredients: In a large bowl, sift together the flour, baking soda, and salt.
Bloom cocoa: In a separate bowl, sift the cocoa powder and then add the coffee and HOT milk. Whisk the mixture until there are no lumps.
Add remaining wet ingredients: To the cocoa mixture, add the brown sugar, oil, egg, sour cream, and vanilla extract. Whisk everything until smooth.
Mix in the flour: Pour the wet mixture into the bowl with the dry ingredients. Whisk until the batter is smooth and glossy. Do not overmix! (Note 7)
Add chocolate chips: Stir in most of the chocolate chips, leaving about 1/4 cup for topping.
Fill muffin tin: Divide the batter among the 12 muffin holes, filling them up to 0.5cm / 0.2″ from the rim of the paper liners (Note 8).
Top with chocolate chips: Sprinkle the reserved chocolate chips on top of the muffins.
Bake at high temperature: Bake in the preheated oven for 5 minutes. The higher temperature will help them rise.
Lower oven temperature: After 5 minutes, turn the oven down to 190°C / 375°F (170°C fan). Bake for another 20 minutes, checking at 15 minutes. They are ready when a toothpick comes out clean. Don’t confuse melted chocolate with raw batter!
EAT!: Let the muffins rest in the tin for a few minutes, then transfer them to a cooling rack. Allow them to cool for 15 minutes before enjoying!
How to Serve Chocolate Muffins
Chocolate muffins are delicious on their own, but you can serve them with a light dusting of powdered sugar or a dollop of whipped cream for an extra treat. Pair them with a glass of cold milk or a warm cup of coffee to balance the sweetness. They are also delightful when fresh from the oven!
How to Store Chocolate Muffins
To store your chocolate muffins, let them cool completely, then place them in an airtight container. You can keep them at room temperature for up to 3 days, or you can refrigerate them for up to a week. For longer storage, consider freezing the muffins in a zip-top bag. They will stay fresh for up to 3 months in the freezer. When you’re ready to enjoy, just reheat them in the microwave for a few seconds!
Tips to Make Chocolate Muffins
- Make sure your ingredients are at room temperature for easier mixing.
- Don’t overmix the batter; mix just until combined for the best texture.
- For extra chocolate flavor, you can use chocolate chunks instead of chips.
- If you want a richer taste, consider adding a pinch of sea salt on top before baking.
Variations
You can switch things up by adding nuts, such as walnuts or pecans, for added crunch. You could also include dried fruits like raspberries or cherries to give your muffins a fruity twist. For a healthier version, try substituting half the all-purpose flour with whole wheat flour.
FAQs
1. Can I use different types of chocolate chips?
Yes! You can use milk chocolate, semi-sweet, or even white chocolate chips based on your preference.
2. What if I don’t have sour cream?
If you don’t have sour cream, you can use plain yogurt or buttermilk as a substitute.
3. How can I make these muffins gluten-free?
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
Enjoy making your delicious chocolate muffins, and happy baking!
Chocolate Muffins
Ingredients
Dry Ingredients
- 1 ¾ cups plain flour (all-purpose flour) (Note 1)
- 1 ¼ tsp baking soda (bi-carb) (Note 2)
- ½ tsp salt
- ½ cup Dutch process cocoa powder, sifted (Note 3)
Wet Ingredients
- 1 tbsp instant coffee granules (optional) (Note 4)
- ¾ cup milk (full fat, HOT)
- ½ cup canola oil (or other neutral flavored oil)
- 1 cup brown sugar (packed) (Note 5)
- 1 tsp vanilla extract
- ¾ cup sour cream (or thick plain yogurt; fridge-cold is fine) (Note 6)
- 1 large egg (55-60g / 2oz; fridge-cold is fine) (Note 6)
Chocolate Chips
- 1 ½ cups dark chocolate chips (US: semi-sweet chips)
Instructions
Preparation
- Preheat the oven to 210°C / 410°F (190°C fan). Place the shelf in the top 1/3 of the oven. Line a 12-hole standard muffin tin with paper cases.
- In a large bowl, sift together the flour, baking soda, and salt.
- In a separate bowl, sift the cocoa powder and then add the coffee and HOT milk. Whisk until there are no lumps.
- To the cocoa mixture, add the brown sugar, oil, egg, sour cream, and vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients. Whisk until the batter is smooth and glossy. Do not overmix.
- Stir in most of the chocolate chips, leaving about 1/4 cup for topping.
Baking
- Divide the batter among the 12 muffin holes, filling them up to 0.5cm / 0.2″ from the rim of the liners.
- Sprinkle the reserved chocolate chips on top of the muffins.
- Bake in the preheated oven for 5 minutes to help them rise.
- After 5 minutes, turn the oven down to 190°C / 375°F (170°C fan). Bake for another 20 minutes, checking at 15 minutes. They are ready when a toothpick comes out clean.
- Let the muffins rest in the tin for a few minutes, then transfer to a cooling rack. Allow to cool for 15 minutes before enjoying.
