Double chocolate chip muffin

Posted on by Marie
Jump to Recipe Print Recipe
Double chocolate chip muffin

This muffin is made of cocoa powder plus a pinch of espresso brings out the chocolate flavor. With sour cream that makes it moist and soft plus a vanilla that gives a lot of aromas.

To be honest, every time I go Coffee Bean when I get coffee, I always match muffins. And my son’s favorite is their double chocolate muffin. Sometimes we even stop by in the morning before school to pick up muffins for school snacks. But these days with inflation and all sometimes I feel like it’s cheaper to make them at home. Lol Yes, I try to save some money through that, and guess what… making this at home is not only fun, but I get to share it with family and neighbors.

WHAT YOU’LL NEED TO MAKE DOUBLE CHOCOLATE CHIP MUFFIN

  • Flour
  • Cocoa powder
  • Sour cream
  • sugar
  • Eggs
  • Vegetable oil
  • Milk
  • Baking soda
  • Espresso powder(optional)
  • Salt
  • Chocolate chips
  • Vanilla extract

NOTES AND SOME TIPS:

  • Make sure your ingredients are at room temperature. ( I tried the shortcut with cold butter and eggs and it was curdling)
  • do not open the oven while baking as muffins may deflate(I get too excited, I keep on opening to see how my muffins look like, lol it did not come out good. So, what I do I peek on it by turning the oven light on)
  • I use ice cream scoop to even out the sizes of all the muffins.

STORAGE:

  • I store my muffins in airtight container for 3 days only. But that is me, because I always like freshly baked goods.
  • You can store it in the fridge for five days.
  • Store up to three months in the freezer. Make sure it is in an airtight container or Ziplock.
Chocolate muffins with chocolate chips and a floral teacup on a wooden board.

Double chocolate chip muffin

This is popular with kids. As it is to mine. The bitter sweet taste of the chocolate chips adds a good mix of flavor and aroma to this muffin.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Servings 12

Ingredients
  

  • 300 grams all purpose flour
  • 170 grams sour cream
  • 60 grams cocoa powder
  • 2 large eggs
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp espresso powder optional
  • 200 grams caster sugar
  • 170 grams chocolate chips
  • 120 ml milk
  • 120 ml vegetable oil
  • 1 tsp vanilla extract

Instructions
 

  • Pre heat oven to 425F
  • In a medium bowl, whisk together all the dry ingredients. flour, baking soda, cocoa powder, salt and espresso powder(optional) set aside.
  • In another bowl whisk together the wet ingredients. Sour cream, oil, eggs and sugar and vegetable oil. Using a spatula mix together until fully incorporated.
  • Add the dry ingredients to the wet ingredients. As well as the chocolate chips all together. Mix with the spatula but not overmixing. I usually mix like about 12 to 15 folds.
  • Transfer the batter to the muffin pan with liners using a large ice cream scoop. You can use a large spoon also just make sure they are all even out.
  • Pop in the oven for about 5 minutes for 425F.
    Then lower the temperature to 350F for another 20 minutes without removing the muffins in the oven.
  • When it is done take it out of the oven and remove from the pan and let it cool in a rack.
  • Serve warm or room temperature.