The chocolate muffins I propose today are delicious, soft, and indulgent, one of the best American recipes I’ve tried so far. Very soft, rich in chocolate, and very easy to prepare, they are really similar to the muffins you can buy in American bakeries.
Making them is really simple, you will only need 2 bowls and a whisk, in a few minutes you will get a soft batter to enrich with the chocolate you prefer. Perfect for breakfast or a snack, they are so good that they disappear in no time, and I’m sure they will make it into your Top Ten along with my paradise muffins, very light and delicate.
The ingredients that make the double chocolate muffins unbeatable are:
butter: melted butter gives a better taste and makes them moister, you can replace it with vegetable oil for a milder flavor
brown sugar: in addition to giving a more aromatic flavor to the dough thanks to the molasses contained in brown sugar, it helps retain moisture in the finished product
yogurt or sour cream: yogurt is a dairy product rich in live cultures and slightly acidic, these characteristics improve the leavening of cakes making them much softer. Sour cream has the same characteristics, it is a fermented version of fresh cream obtained by adding the same live cultures found in yogurt. Since it’s hard to find, I replaced it with yogurt.
Moreover, it is very important the temperature of the ingredients, eggs, and dairy products must be at room temperature, this way the leavening will activate immediately making your cakes higher and softer.
Before moving on to the procedure, here are more recipes to try:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Electric Oven
- Cuisine: American
- Seasonality: All Seasons
- Energy 355.85 (Kcal)
- Carbohydrates 48.32 (g) of which sugars 28.47 (g)
- Proteins 6.79 (g)
- Fat 16.92 (g) of which saturated 8.09 (g)of which unsaturated 3.78 (g)
- Fibers 1.96 (g)
- Sodium 66.14 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cups unsweetened cocoa powder
- 3 oz brown sugar
- 1/2 cups granulated sugar
- 1 packet baking powder
- 1/2 cups butter (melted or 7 tbsps of vegetable oil)
- 2 eggs (medium at room temperature)
- 1/2 cups whole milk (at room temperature)
- 1/2 cups plain yogurt (or sour cream at room temperature)
- 5 oz dark chocolate chips
- 2 tsp vanilla extract
- 1 pinch salt
- 3.5 oz dark chocolate chips
Tools
- 2 Bowls
- 1 Hand Whisk
- 1 Scale
- 1 Muffin Pan with 10 tulip liners or 12 regular ones
- 1 Sieve
Procedure
In a large bowl, sift together the flour, cocoa, and baking powder, add a pinch of salt and set aside.
In a medium bowl, mix the melted butter, sugar, eggs, milk, yogurt (or sour cream), and vanilla.
Pour the liquid ingredients into the bowl with the dry ingredients, stirring with the whisk, to obtain a homogeneous batter. Add the chocolate chips.
Pour the batter into the liners placed in the muffin pan, yielding 12 regular or 10 tulip muffins.
Distribute more chocolate chips on the surface of the muffins.
Bake the muffins in a preheated static oven at 350°F for about 22/24 minutes with tulip liners, if using regular liners it will take a few minutes less, as these are fairly large muffins.
Do the toothpick test to check doneness, consider that each oven bakes differently and it may require a few more or fewer minutes.
Remove them from the oven, let them rest for 10 minutes, move them to a tray, and let them cool completely.
The chocolate muffins are ready.
Tips
Storage
The chocolate muffins can be stored at room temperature for 3/4 days under a glass dome.
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