The Best Chocolate Muffins
Print Pin VideoThese 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.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1½ cups (180 g) all purpose flour
- ¾ tsp baking soda
- 1½ tsps baking powder
- ½ tsp salt
- ¾ cup (75 g) unsweetened cocoa powder - Use Dutch-processed cocoa powder for a deep color to your muffins like mine
- 2 tsps instant coffee powder - you can use 2/3 cup of fresh brewed coffee in replacement of the instant coffee powder and hot water.
- ⅔ cup (150 g) hot water
- 1 cup (200 g) soft light brown sugar
- ½ cup (105 g) unflavored vegetable oil - I use canola oil
- 2 tsps vanilla essence/extract
- ¾ cup (180 g) sour cream - room temperature, you can use yoghurt as a substitute (see note 1)
- 1 large egg - room temperature
- 1¾ cups (300 g) semi-sweet chocolate chips
Instructions
- 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.
- Sift together flour, baking soda, baking powder and salt. Use a whisk or fork to mix until well combined and set aside for now.
- In a large bowl add in cocoa powder, instant coffee powder and hot water. Use a whisk to mix until well combined and smooth.
- Add in brown sugar, vegetable oil, vanilla, sour cream and egg. Whisk until well combined and smooth.
- 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.
- 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.
- 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.
- 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.
- 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!
Video
Notes
Note 1. Sour cream is my preferred option for this recipe as it makes a denser muffin, though yoghurt works well as well.
Note 2. The fan forced (convection) function cooks cakes/cupcakes faster, so if baking on this mode then you will need to decrease the baking temperature to 170°C (340°F) so that the cupcake bakes at the same rate as mine 🙂
Note 3. If you only have one muffin tray, then simply bake one batch of muffins first, allow them to cool in the tray for 10 minutes before transferring to a wire rack and then use the same tray to bake the next set of muffins. Just make sure the tray isn't too hot when putting the next batch of muffin batter in.
Nutrition
Calories: 340kcal | Carbohydrates: 40g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 189mg | Potassium: 251mg | Fiber: 4g | Sugar: 24g | Vitamin A: 87IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 3mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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