Though they're decadent enough to pass for dessert, these double chocolate muffins make for quite the breakfast treat. Made with cocoa powder and chocolate chips, these will satisfy even the strongest chocolate cravings.
If you like these muffins,…
next time double or triple the recipe and freeze a few zipper bags full. Then, on cold mornings when you want a warm, chocolatey treat, you just pop one of these little guys in the oven.
It's a good idea to memorize a few baking recipe to have under your belt so you can whip-up a sweet treat at a moments notice. We've included some tips and ideas below to help spark your creativity so you can add your own twist to these decadent muffins. Check the Yummly's recipe rating and reviews to see what other home bakers thought of these breakfast treats.
Muffin hacks and tips
-- Don’t fill the muffin cup all the way up to the top. You don’t want it to overflow when it bakes and rises. Fill it up about ¾ of the way so you get a rounded top when it bakes.
-- Add chopped nuts, such as pecans or walnuts, to the batter for some extra flavor and crunch.
-- Is this recipe too chocolatey for you? Use butterscotch or peanut butter-flavored chips instead of chocolate ones.
-- When the muffins are almost done baking, top with shredded coconut, coarsely chopped nuts, or seeds for added flavor and to enhance the presentation. Sprinkling these toppings on the muffins while they’re slightly gooey will help to make sure they stay put once you’ve cooled and stored them.
-- Add instant espresso powder to chocolate baked good to bring out the chocolate flavor-- and give them some added caffeine.
-- You can substitute plain yogurt for sour cream. Greek yogurt is preferable because it has a similar consistency as sour cream, but has the benefit of added protein.
-- Test if the muffin is done by sticking a toothpick in it and pulling it out. If there is wet batter on the toothpick, it needs more time.
-- Use an ice cream scoop to fill each muffin tin equally. You can also buy scoops specifically made for scooping batter.
-- Don’t let the muffins sit in the hot tins for too long once they’re done cooking or they’ll be over baked and dry. Take them out and place on a cooling rack or plate.
-- Store muffins in a cupcake or muffin storage container so they don’t crumble. ### Other baking tips
-- Crack eggs in a separate bowl before adding to batter to ensure no shell gets into the mixture.
-- Always read the entire recipe before you get started to ensure you have all the ingredients you need. You don’t want to have to run to the store in the middle of preparing your dish for baking, especially if the baked goods (including muffins and cakes) need to go in the oven immediately. This is because whipping the batter adds air to it, allowing it to rise and be extra fluffy. Let the batter sit too long and your muffins could come out looking flat and tasting a bit dense.
-- If you run out of muffin liners, you can use parchment paper (a baker's best friend!) to line the muffin tin. You'll need to do some folding and shaping to get the parchment to fit into each muffin mould. The batter will also help hold it down. And added plus is that your muffins will look like they are from an artisanal bakery.
-- Even if you have pre-sifted flour, use a sifter for all of your dry ingredients. This helps to ensure a fluffier muffin and that the dry ingredients are evenly dispersed throughout the batter when you add them to the wet ingredients.
-- Avoid overmixing. This is tempting, especially if you have a stand mixer and can just walk away. However, overmixing will result in a flatter, dense cake instead of a fluffy one. Only mix enough to combine all the ingredients. This is true for most breads and cakes.
-- Use room temperature eggs, milk, and butter when possible. It makes a better batter and will result in a tastier, prettier muffin.
-- Understand your oven temperature. Get a thermometer to see if your oven runs hotter or cooler than the temperature dials indicate. This will help you adjust your baking times.
- 1/2 cup unsalted butter (softened, 115g)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces chocolate chips
- Preheat the oven to 375°F.
- Line a 12-cavity muffin pan with muffin liners.
- In large mixing bowl, use a mixer to cream together the butter, granulated sugar, brown sugar, and vanilla extract until smooth and combined.
- Add the eggs and beat with the mixer for a minute longer, until the mixture is pale and fluffy.
- Add the sour cream and milk. Beat with the mixer until fully incorporated.
- Add the flour, baking powder, baking soda, cocoa powder, and salt to the bowl. Beat on medium-low speed until just combined. Be careful not to over-mix.
- Add the chocolate chips to the batter. Fold into the batter with a rubber spatula to evenly distribute.
- Spoon an even amount of batter into each muffin liner.
- Insert the muffin pan into oven, and bake for 15-25 minutes.
- Remove the muffin pan from the oven when a toothpick inserted into a muffin comes out clean.
- Allow muffins to cool in pan for 5 minutes, then serve. Store leftovers at room temperature for 2 days or in the refrigerator for 3 days.
|Calories250Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.