Chocolate Muffins
Delightful, soft, and fluffy chocolate muffins, rich in flavor and perfect for any occasion.
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!
Notes
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. Store leftover muffins in an airtight container at room temperature for about 3-4 days, or freeze them for up to 3 months. Use high-quality cocoa powder for richer flavor and ensure baking soda is fresh.