Ingredients

Wet Ingredients

2 large eggs
170 grams sour cream (6 ounces)
120 milliliters milk (0.5 cup)
2 teaspoons vanilla extract
120 milliliters vegetable oil (0.5 cup)

Dry Ingredients

210 grams all-purpose flour (7.5 ounces)
60 grams cocoa powder (2 ounces)
200 grams granulated sugar (7 ounces)
1.5 teaspoons baking powder
1 teaspoon baking soda
0.75 teaspoon salt
Chocolate chips, as desired

Instructions

Step 1

Prepare the Wet Ingredients

In a large mixing bowl, combine the *eggs*, *sour cream*, *milk*, and *vanilla extract*. Whisk these ingredients together until the mixture is smooth and uniform. Lastly, add the *vegetable oil* and mix well.

Step 2

Combine the Dry Ingredients

In a separate bowl, sift together the *flour*, *cocoa powder*, *sugar*, *baking powder*, *baking soda*, and *salt*. Stir until these dry ingredients are evenly mixed and any lumps are broken up.

Step 3

Mix and Add Chocolate Chips

Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can affect the texture of the muffins. Once mixed, softly stir in the *chocolate chips*.

Step 4

Prepare to Bake

Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease the cups. Carefully fill each muffin cup about three-quarters full with the batter.

Step 5

Bake and Cool

Bake the muffins for *20-25 minutes*, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for about *5 minutes* before transferring them to a wire rack to cool completely.

Servings

These chocolate muffins are **perfect** for any occasion, from lazy weekend breakfasts to elegant dinner parties. Serve them warm with a side of vanilla ice cream if you're feeling indulgent, or for a devilishly good breakfast, pair them with a hot cup of espresso ☕. Feeling a little fruity? Top these muffins with fresh berries 🍓 for a burst of flavor and a touch of color. If you're planning a brunch party, these can be served alongside butter croissants, fresh fruit salads, and zesty mimosas 🍊🥂 for the ultimate celebration of flavors! If you're a lover of textures, consider sprinkling chopped nuts or extra chocolate chips on top before baking. This not only adds a delightful crunch but makes the muffins look bakery-style at home. **Now, who wouldn't want an extra reason to smile with a muffin in hand?**

Equipment

Muffin Tin

Opt for a non-stick muffin tin or use paper liners to make your cleanup quick and easy.

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Mixing Bowls

Have one large bowl for dry ingredients and another medium-sized one for wet ingredients. Glass or stainless steel works best.

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Whisk

A trusty whisk is essential for blending your wet ingredients smoothly.

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Sifter

To ensure a smooth batter and avoid lumps, sifting your cocoa powder and flour will do the trick.

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Measuring Cups and Spoons

Accurate measuring is key to a successful bake, so make sure you have a reliable set.

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Cooling Rack

This helps the muffins cool evenly without getting soggy bottoms.

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Variations

Looking for gluten-free options? 🥳 Simply swap the regular flour for your favorite gluten-free baking blend and ensure your baking powder is also gluten-free. For a vegan twist 🌱, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals one egg), use plant-based milk like almond or oat instead of regular milk, and opt for dairy-free chocolate chips. A touch of coconut oil can replace the vegetable oil if you'd like to add a subtle tropical flair. Your chocolate muffin dreams can fit any lifestyle! 🤤

Faq

  • Why did my muffins turn out too dry?

    Be sure not to overbake them. Check your muffins around the 15-minute mark with a toothpick; it should come out with a few moist crumbs, not completely dry.

  • Can I use all-purpose flour instead of cake flour?

    Yes, but using cake flour will give your muffins a lighter texture. If using all-purpose, consider reducing the flour by a couple of tablespoons for best results.

  • How can I make my muffins more chocolatey?

    Try adding an additional 1/4 cup of chocolate chips to the batter or sprinkle some on top before baking for extra chocolatiness.

  • Can I substitute sour cream with yogurt?

    Absolutely. Greek yogurt is a great substitute and will give a similar tang and moisture.

  • How do I prevent my chocolate chips from sinking?

    Coating your chocolate chips in a little bit of flour before adding them to your batter can help prevent them from sinking.

  • What’s the secret to a perfect muffin dome?

    Start baking at a higher temperature for the first 5 minutes (around 425°F/220°C), then reduce to the recipe's suggested temperature. This can help your muffins rise beautifully!

Nutrition facts

Rich and Moist Chocolate Muffins Recipe
Recipe Yield:12 muffins
Calories:Approximately 250-300 calories per muffin
Calories (Min - Max):250 - 300
Total Fat:14g
Saturated Fat:4g
Protein:5g
Total Carbohydrate:33g
Total Sugars:20g