Delightful Chocolate Muffins
Chocolate Muffins
Introduction
Chocolate muffins are a delightful treat loved by many. They are soft, fluffy, and packed with rich chocolate flavor. Whether you want them for breakfast, a snack, or dessert, these muffins are sure to satisfy your sweet tooth. They are easy to make and perfect for sharing with family and friends.
Why Make This Recipe
Making chocolate muffins is not only enjoyable but also a great way to use up ingredients like chocolate chips and cocoa powder. This recipe is straightforward and quick, making it ideal for both beginner and experienced bakers. Plus, the warm, chocolaty aroma wafting through your kitchen while they bake is irresistible!
How to Make Chocolate Muffins
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 / powder, optional (Note 4)
- 3/4 cup milk, full fat, HOT
- 1/2 cup canola oil (or vegetable 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 fine, Note 6)
- 1 large egg (55-60g / 2oz, fridge-cold fine, Note 6)
- 1 1/2 cups dark chocolate chips (US: semi-sweet chips)
Directions:
- Preheat your oven to 210°C / 410°F (190°C fan). Place the shelf in the top third of the oven and line a 12-hole muffin tin with paper cases.
- In a large bowl, sift together the flour, baking soda, and salt.
- In a separate bowl, sift the cocoa, then add the coffee and HOT milk. Whisk until there are no lumps.
- Add the sugar, oil, egg, sour cream, and vanilla to the cocoa mixture. Whisk until smooth.
- Pour the wet mixture into the dry ingredients. Whisk gently until smooth and glossy, being careful not to overmix.
- Stir in most of the chocolate chips, keeping about 1/4 cup for the top.
- Divide the batter into the 12 muffin holes, filling them up to 0.5 cm from the rim.
- Top the muffins with the reserved chocolate chips.
- Bake at a high temperature for 5 minutes to help them rise.
- Lower the temperature to 190°C / 375°F (170°C fan), and bake for another 20 minutes, checking them at 15 minutes. They are done when a toothpick comes out clean.
- Let them rest in the tin for a few minutes before transferring them to a cooling rack. Allow to cool for 15 minutes before enjoying!
How to Serve Chocolate Muffins
Serve chocolate muffins warm or at room temperature. They are perfect as is, or you can top them with a dollop of whipped cream or a scoop of ice cream for an extra treat. They also pair nicely with a warm cup of coffee or tea.
How to Store Chocolate Muffins
Store leftover chocolate muffins in an airtight container at room temperature for about 3-4 days. If you want to keep them longer, consider freezing them. Simply wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Tips to Make Chocolate Muffins
- Ensure your baking soda is fresh for the best rise.
- Use high-quality cocoa powder for richer flavor.
- Do not overmix the batter; it should be just combined for the best texture.
Variation
You can customize your chocolate muffins by adding different mix-ins. Try adding chopped nuts, dried fruit, or even white chocolate chips for a twist on the classic recipe.
FAQs
1. Can I use granulated sugar instead of brown sugar?
Yes, you can, but the muffins may not be as moist or have that rich flavor brown sugar provides.
2. How do I know when the muffins are done?
Insert a toothpick in the center of a muffin. If it comes out clean or with a few crumbs, they are ready. Just be cautious not to confuse melted chocolate for raw batter.
3. Can I make these muffins ahead of time?
Absolutely! You can make the batter in advance and refrigerate it overnight. Just make sure to give it a good stir before baking.
Enjoy your homemade chocolate muffins! They are sure to be a hit with everyone.
Chocolate Muffins
Ingredients
Dry 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 / powder, optional (Note 4)
Wet Ingredients
- 3/4 cup milk, full fat, HOT
- 1/2 cup canola oil (or vegetable 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 fine) (Note 6)
- 1 large egg (55-60g / 2oz, fridge-cold fine) (Note 6)
Add-Ins
- 1 1/2 cups dark chocolate chips (US: semi-sweet chips)
Instructions
Preparation
- Preheat your oven to 210°C / 410°F (190°C fan). Place the shelf in the top third of the oven and line a 12-hole muffin tin with paper cases.
- In a large bowl, sift together the flour, baking soda, and salt.
- In a separate bowl, sift the cocoa, then add the coffee and HOT milk. Whisk until there are no lumps.
- Add the sugar, oil, egg, sour cream, and vanilla to the cocoa mixture. Whisk until smooth.
- Pour the wet mixture into the dry ingredients. Whisk gently until smooth and glossy, being careful not to overmix.
- Stir in most of the chocolate chips, keeping about 1/4 cup for the top.
Baking
- Divide the batter into the 12 muffin holes, filling them up to 0.5 cm from the rim.
- Top the muffins with the reserved chocolate chips.
- Bake at a high temperature for 5 minutes to help them rise.
- Lower the temperature to 190°C / 375°F (170°C fan), and bake for another 20 minutes, checking them at 15 minutes. They are done when a toothpick comes out clean.
- Let them rest in the tin for a few minutes before transferring them to a cooling rack. Allow to cool for 15 minutes before enjoying!
