why make this recipe
These Perfectly Moist Chocolate Muffins are a delight for any chocolate lover. They are rich, fluffy, and filled with gooey chocolate chips, making them perfect for breakfast, a snack, or even dessert. The use of sour cream and whole milk ensures they stay moist and tender, while the addition of instant coffee enhances the chocolate flavor without being overpowering. Whether you’re an experienced baker or just starting, this easy recipe guarantees delicious results every time.
how to make Perfectly Moist Chocolate Muffins
Ingredients :
- 1/2 cup whole milk, room temperature
- 3/4 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 3/4 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- Optional: 1 tablespoon instant coffee granules
Directions :
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the milk, sour cream, eggs, and vegetable oil until well combined.
- In another bowl, sift together the flour, cocoa powder, baking soda, salt, and sugar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fold in the chocolate chips and instant coffee granules if using.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
how to serve Perfectly Moist Chocolate Muffins
These muffins are best served warm or at room temperature. You can enjoy them plain, or with a spread of butter or cream cheese. They also pair wonderfully with a glass of milk or a cup of coffee. You can serve them as a delightful breakfast or as a tasty treat at any time of the day.
how to store Perfectly Moist Chocolate Muffins
Store the muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, you can store them in the fridge for up to a week. For longer storage, wrap them individually in plastic wrap and place them in a freezer bag. They’ll last up to three months in the freezer. Just thaw them at room temperature when you’re ready to enjoy!
tips to make Perfectly Moist Chocolate Muffins
- Make sure all your ingredients are at room temperature for the best mixing and texture.
- Don’t overmix the batter; gentle mixing will keep your muffins light and fluffy.
- For an extra chocolatey flavor, try adding more chocolate chips or using chocolate chunks.
- If you’re not a coffee lover, simply skip the instant coffee granules; they are optional.
variation
You can substitute the semi-sweet chocolate chips with dark chocolate chips or white chocolate chips for a different flavor. You can also add nuts, such as walnuts or pecans, for added crunch.
FAQs
1. Can I make these muffins gluten-free?
Yes! You can use a gluten-free all-purpose flour blend as a substitute for all-purpose flour.
2. Can I use milk alternatives instead of whole milk?
Absolutely! Almond milk, oat milk, or soy milk can all work as substitutes for whole milk.
3. What can I do if my muffins come out too dry?
Make sure not to overbake your muffins. Check them at the minimum baking time to ensure they’re still moist. Additionally, adding a little more sour cream or oil could help keep them moist next time.
Perfectly Moist Chocolate Muffins
Ingredients
Wet Ingredients
- 1/2 cup whole milk, room temperature Ensure it's at room temperature for best results.
- 3/4 cup sour cream, room temperature Room temperature helps with mixing.
- 2 large eggs, room temperature Use fresh eggs for better rise.
- 1/2 cup vegetable oil Provides moisture to the muffins.
- 2 teaspoons vanilla extract Enhances the flavor.
Dry Ingredients
- 1 3/4 cup all-purpose flour Sift to avoid lumps.
- 2/3 cup unsweetened cocoa powder For deep chocolate flavor.
- 1 teaspoon baking soda Helps the muffins rise.
- 1 teaspoon kosher salt Balances sweetness.
- 1 cup granulated sugar For sweetness.
- 1 tablespoon instant coffee granules Optional; enhances chocolate flavor.
Add-ins
- 2 cups semi-sweet chocolate chips Gooey chocolate center.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the milk, sour cream, eggs, and vegetable oil until well combined.
- In another bowl, sift together the flour, cocoa powder, baking soda, salt, and sugar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fold in the chocolate chips and instant coffee granules if using.
- Divide the batter evenly among the prepared muffin cups.
Baking
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.