This recipe has made me very, very, very happy.
Chocolate muffins. Double chocolate muffins. I’ve yearned for a moist, fluffy, chocolate muffin recipe for years but none have really lived up to my expectations. I don’t want a chocolate muffin that is basically a chocolate cupcake sans frosting – I really, truly want a chocolate muffin. Deep, dark chocolate flavor with a tender, moist crumb and light on sweetness. Not cakey. Muffiny.
I need look no further. These decadent morsels of muffiny goodness completely exceeded my expectations. Perfect for a snack (divine with a tall glass of milk!), simple breakfast or even doubling in as dessert (although I insist they are not a cupcake!), this chocolate muffin recipe is headed to the Best Recipe section fast. Almost as fast as we inhaled them.
I hope they make you as happy as they made me. Really, I do.
Note: This recipe makes more than 24 muffins. Because I only have two regular-sized muffins pans and was impatient, I made the rest of the batter into 16 mini muffins. You could easily make all regular-sized muffins if you want. Also, I had some all-natural plum juice in the refrigerator and subbed that in for the water. The taste was unnoticeable but was a little boost in fruit and fiber. I think the water would work just as well, but if you have plum juice just sitting around, throw it in!
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 3/4 cup baking cocoa
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 cup light or regular sour cream
- 1/2 cup water or plum juice
- 1/2 cup lowfat milk
- 1/2 cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- Preheat oven to 325 degrees F.
- In a large bowl, combine the flour, sugar, cocoa, baking soda, chocolate chips and salt. Toss to combine. In a medium bowl, whisk together the eggs, sour cream, water (or juice), milk, oil and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture, stirring just until moistened (a few dry streaks and lumps are fine).
- Line muffins cups with paper liners and fill the cups 1/2 to 2/3 full. Bake for 16-18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins to a wire rack to let cool completely.