Chocolate Muffins
Deliciously soft and moist chocolate muffins packed with rich chocolate flavor, perfect for breakfast, snacks, or dessert.
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.
Notes
For serving, dust with powdered sugar or top with whipped cream. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze in a zip-top bag for up to 3 months and reheat as needed.