Description
These brownie-like muffins come together with pure baking chocolate, cocoa powder, and chocolate chips for 3x the chocolate goodness!
Ingredients
- one 4-ounce bar (113g) semi-sweet chocolate*
- 1/2 cup (115g; 1 stick) unsalted butter
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup (80g) sour cream or plain yogurt, at room temperature
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/3 cup (27g) unsweetened natural cocoa powder*
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 heaping cup (180-200g) semi-sweet or dark chocolate chips (mini size works too!)
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Coarsely chop the chocolate. Place in a medium heat-proof bowl along with the butter. Microwave on high in 10 second increments, whisking after each until completely smooth and chocolate has melted. Cool for 5 minutes, then whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
- Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Add the wet ingredients and fold to completely combine—make sure there are no flour spots at the bottom of the bowl. Fold in the chocolate chips. Batter will be thick.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh stored at room temperature for a few days, or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze cooled muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan | Muffin Liners | Glass Mixing Bowls | Whisk
- Chocolate: For the 4 ounces (113g) of chocolate, make sure to use high-quality chocolate, not chocolate chips. (You will use chocolate chips as the last ingredient.) I suggest high-quality chocolate baking bars sold in the baking aisle such as Baker’s, Ghirardelli, Guittard, or Lindt.
- Cocoa Powder: Use natural cocoa powder, not dutch-process cocoa powder. Read about the difference between natural cocoa powder vs. dutch-process cocoa powder.
- FAQ: Is there really only 1/2 cup of flour required? Yes, that’s correct. The cocoa powder takes the place of some flour. These are fudge-brownie-like muffins. Here’s my traditional double chocolate muffins recipe, if you want to try those instead.
- Mini Chocolate Muffins: Fill muffin cups only about halfway. A couple teaspoons of batter per mini muffin cup is plenty. Bake at 350°F (177°C) (for the whole time—no initial high heat) for 12–14 minutes or until a toothpick inserted into the center comes out clean. Yields about 30 mini muffins.