The Best Chocolate Muffins

The Best Chocolate Muffins

from cakesbymk.com
Afternoon tea
35 min
340 kcal / serving

These chocolate muffins are super moist and rich with a deep chocolate flavor that really hits the spot! They're so easy to make and are hands down some of the best chocolate muffins I've ever had.

Ingredients

  • 1 ½ cupsall purpose flour
  • ¾ tspbaking soda
  • 1 ½tsps baking powder
  • ½ tspsalt
  • ¾ cupunsweetened cocoa powder (use dutch-processed cocoa powder for a deep color to your muffins like mine)
  • 2tsps instant coffee powder (you can use 2/3 cup of fresh brewed coffee in replacement of the instant coffee powder and hot water.)
  • ⅝ cuphot water
  • 1 cupsoft light brown sugar
  • ½ cupunflavored vegetable oil (i use canola oil)
  • 2tsps vanilla essence/extract
  • ¾ cupsour cream (room temperature, you can use yoghurt as a substitute (see note 1))
  • 1 largeegg (room temperature)
  • 1 ¾ cupssemi-sweet chocolate chips

Directions

  1. 1

    Preheat oven to 190℃ (375℉) conventional (see note 2 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. This recipe makes about 15 muffins, so line a second tray (if you have one) with a few muffin liners, or see note 3 if you only have one tray.

  2. 2

    Sift together flour, baking soda, baking powder and salt. Use a whisk or fork to mix until well combined and set aside for now.

  3. 3

    In a large bowl add in cocoa powder, instant coffee powder and hot water. Use a whisk to mix until well combined and smooth.

  4. 4

    Add in brown sugar, vegetable oil, vanilla, sour cream and egg. Whisk until well combined and smooth.

  5. 5

    Add pre-sifted dry ingredients into wet ingredients and whisk until well combined, but avoid overmixing. Get batter off of whisk as the rest of the mixing will be done with a spatula.

  6. 6

    Reserve about 1/3 cup of the chocolate chips for later and add remaining chocolate chips into the batter. Fold with a spatula until just combined. Do not overmix.

  7. 7

    Distribute the batter into the muffin liners until they're ¾ full. Do not fill to the top otherwise the muffins will overflow. Sprinkle reserved chocolate chips on the top of the muffins.

  8. 8

    Bake for 20-25 minutes (be sure to check at the 20 minute mark to make sure they don't overbake and then bake more if needed) or until a toothpick comes out mostly clean or with a few moist crumbs on it.

  9. 9

    Allow the muffins to cool for 10 minutes in the tray, before transferring to a wire rack. Allow them to cool for another 15-20 minutes before eating. Enjoy!