These chocolate muffins are like a brownie, a mud cake and a muffin all in one! The last chocolate muffin recipe I tried was terrible; a tasteless, not very chocolatey cake that looked good, but really just wasn't. After searching for recipes, I stumbled across this one - the addition of chocolate chips as well as cocoa and melted chocolate give these muffins a one-up over the others. Don't be scared off by the sour cream – it helps give the muffin its gorgeous fudgy density. And they are heavenly served warm with a dollop of ice-cream.
Chocolate Chocolate Chip Muffins Ingredients:
190g all purpose (plain) flour
1 ½ tsp bi-carb (baking) soda
¼ tsp salt
210g dark chocolate
170g sour cream
130g packed brown sugar
1 egg, lightly beaten
1 ½ tsp vanilla extract
140g milk chocolate chips
Preheat oven to 190°C (375°F). Line a 12-hole muffin tin with paper cases and spray with cooking oil spray.
In a medium bowl sift together flour, baking soda, cocoa and salt. Whisk until thoroughly mixed. Set aside.
In a double boiler, or small heatproof bowl set up over a saucepan of just simmering water, melt chocolate and butter, stirring regularly until smooth. Set aside to cool.
In a medium bowl combine sour cream, sugar, milk, egg and vanilla. Whisk together thoroughly.
Slowly add lukewarm chocolate mixture into sour cream mixture, in 2 separate batches, whisking continuously until well combined.
Add flour mixture, stirring carefully with a wooden spoon until just combined. Fold through chocolate chips.
Fill muffin cases with batter approx. ¾ full (I basically just used all the mixture to fill the 12 cases). Bake for 20mins or until skewer comes out mostly clean, with a few moist crumbs clinging to it (if it pierces a chocolate chip, test again!).
Cool for about 5 mins in pan, then transfer to a wire rack. Serve warm if desired.