Chocolate Muffins
Chocolate Muffins
Ingredients
For the Muffins
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hot milk
- 1/2 teaspoon instant espresso powder
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk chocolate chunks
- 3/4 cup dark chocolate chunks
For the Ganache
- 1/2 cup chocolate chunks, milk or dark
- 1/4 cup milk
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
⏱️ 5 min•🌡️ 425
- 2
In a large mixing bowl, combine the granulated sugar and large eggs. Whisk them together until the mixture is pale and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
To the egg mixture, add the sour cream, vegetable oil, and vanilla extract. Whisk until all the wet ingredients are well combined.
⏱️ 2 min
- 4
In a separate small bowl, prepare the cocoa mixture. Combine the unsweetened cocoa powder, hot milk, and instant espresso powder. Whisk thoroughly until the mixture is smooth. This technique, called "blooming" the cocoa, helps to intensify the chocolate flavor, and the coffee adds depth.
⏱️ 2 min
- 5
Pour the bloomed cocoa mixture into the wet ingredient mixture. Whisk until everything is fully incorporated and the batter has a uniform chocolate color.
⏱️ 2 min
- 6
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
⏱️ 1 min
- 7
Add the dry ingredients to the chocolate batter. Mix gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins.
⏱️ 2 min
- 8
Add 1/2 cup of milk chocolate chunks and 1/2 cup of dark chocolate chunks to the batter. Fold them in until evenly distributed.
⏱️ 1 min
- 9
Scoop the batter into the prepared muffin liners, filling them generously, about 3/4 full.
⏱️ 2 min
- 10
Top each muffin with the remaining milk and dark chocolate chunks.
⏱️ 1 min
- 11
Let the muffin batter rest in the pan for at least 30 minutes. This step is crucial as it significantly enhances the flavors and texture of the muffins.
⏱️ 30 min
- 12
Bake the muffins in the preheated oven at 425°F (220°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a wooden skewer inserted into the center of a muffin comes out with moist crumbs attached (not wet batter). This baking method helps the muffins bake taller.
⏱️ 20 min•🌡️ 375
- 13
While the muffins are baking or cooling, prepare the chocolate ganache. In a microwave-safe bowl, combine the chocolate chunks and milk. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the ganache is smooth and decadent. Alternatively, you can melt them over a double boiler.
⏱️ 5 min
- 14
Once the muffins are baked and slightly cooled, use a stick (like a chopstick or the handle of a wooden spoon) to make a hole in the center of each muffin.
⏱️ 3 min
- 15
Using a piping bag (or a zip-top bag with a corner snipped off), fill the hole in each muffin with the prepared chocolate ganache. You can add as little or as much as you like.
⏱️ 2 min
- 16
The chocolate muffins are now ready to be enjoyed! Store at room temperature in an airtight container for up to 3 days.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Muffins
For the Muffins
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hot milk
- 1/2 teaspoon instant espresso powder
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk chocolate chunks
- 3/4 cup dark chocolate chunks
For the Ganache
- 1/2 cup chocolate chunks, milk or dark
- 1/4 cup milk
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
⏱️ 5 min•🌡️ 425 - 2
In a large mixing bowl, combine the granulated sugar and large eggs. Whisk them together until the mixture is pale and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
To the egg mixture, add the sour cream, vegetable oil, and vanilla extract. Whisk until all the wet ingredients are well combined.
⏱️ 2 min - 4
In a separate small bowl, prepare the cocoa mixture. Combine the unsweetened cocoa powder, hot milk, and instant espresso powder. Whisk thoroughly until the mixture is smooth. This technique, called "blooming" the cocoa, helps to intensify the chocolate flavor, and the coffee adds depth.
⏱️ 2 min - 5
Pour the bloomed cocoa mixture into the wet ingredient mixture. Whisk until everything is fully incorporated and the batter has a uniform chocolate color.
⏱️ 2 min - 6
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
⏱️ 1 min - 7
Add the dry ingredients to the chocolate batter. Mix gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins.
⏱️ 2 min - 8
Add 1/2 cup of milk chocolate chunks and 1/2 cup of dark chocolate chunks to the batter. Fold them in until evenly distributed.
⏱️ 1 min - 9
Scoop the batter into the prepared muffin liners, filling them generously, about 3/4 full.
⏱️ 2 min - 10
Top each muffin with the remaining milk and dark chocolate chunks.
⏱️ 1 min - 11
Let the muffin batter rest in the pan for at least 30 minutes. This step is crucial as it significantly enhances the flavors and texture of the muffins.
⏱️ 30 min - 12
Bake the muffins in the preheated oven at 425°F (220°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a wooden skewer inserted into the center of a muffin comes out with moist crumbs attached (not wet batter). This baking method helps the muffins bake taller.
⏱️ 20 min•🌡️ 375 - 13
While the muffins are baking or cooling, prepare the chocolate ganache. In a microwave-safe bowl, combine the chocolate chunks and milk. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the ganache is smooth and decadent. Alternatively, you can melt them over a double boiler.
⏱️ 5 min - 14
Once the muffins are baked and slightly cooled, use a stick (like a chopstick or the handle of a wooden spoon) to make a hole in the center of each muffin.
⏱️ 3 min - 15
Using a piping bag (or a zip-top bag with a corner snipped off), fill the hole in each muffin with the prepared chocolate ganache. You can add as little or as much as you like.
⏱️ 2 min - 16
The chocolate muffins are now ready to be enjoyed! Store at room temperature in an airtight container for up to 3 days.