Double Chocolate Muffins with Chocolate Chips
Moist chocolate muffins made with cocoa, sour cream, and chocolate chips, baked with a high heat start for tall domes.
Equipment
- Muffin tin, 12 cup
- paper liners
- Sifter
- Whisk
Ingredients
Main Ingredients
- 1 ¾ cup all purpose flour
- 1 ¼ tsp baking soda
- ¼ tsp salt
- ½ cup Dutch process cocoa powder sifted
- 1 tbsp instant coffee granules optional
- ¾ cup whole milk hot
- ½ cup canola oil
- 1 cup brown sugar packed
- 1 tsp vanilla extract
- ¾ cup sour cream or thick plain yogurt
- 1 large egg
- 1 ½ cup semi sweet chocolate chips reserve 1/4 cup for topping
Instructions
Cooking
- Preheat. Heat the oven to 410 degrees F and line a 12 cup muffin tin with paper liners. Dry mix. Sift the flour, baking soda, and salt together.
- Cocoa mix. Whisk the cocoa, coffee, and hot milk until there are no lumps.
- Wet mix. Add the sugar, oil, egg, sour cream, and vanilla to the cocoa mixture and whisk until smooth.
- Combine. Pour into the dry ingredients, mix until just smooth, and stir in the chips, keeping some for the tops.
- Fill and bake. Divide among the cups, top with chips, and bake 5 minutes at 410 degrees F. Reduce to 375 degrees F and bake 20 minutes more.
- Cool. Rest in the tin for a few minutes, then cool on a rack for 15 minutes.
Notes
Substitutions: Use thick plain yogurt for the sour cream and natural cocoa for Dutch process.
Tips: Do not overmix, and check the muffins at 15 minutes into the second stage of baking.
Storage: Keep at room temperature up to 3 days, or freeze up to 3 months.