Death by Chocolate Muffins Recipe

Introduction

Indulge in these rich and moist Death by Chocolate Muffins, perfect for any chocolate lover. Loaded with chocolate chips and a deep cocoa flavor, they make a decadent treat that’s surprisingly easy to bake at home.

Ingredients

• ¼ cup unsalted butter, softened
• ½ cup sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ teaspoon baking powder
• ¼ cup cocoa powder
• 1 ¼ cup all-purpose flour
• ½ cup sour cream (or plain Greek yogurt)
• 1 cup chocolate chips (any type)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a muffin tray or line it with paper liners.
2. Step 2: In a medium bowl, beat together the softened butter, sugar, and brown sugar until smooth and creamy.
3. Step 3: Add vanilla extract, eggs, salt, baking soda, and baking powder to the bowl. Mix until just combined.
4. Step 4: Gradually add the cocoa powder and mix until evenly incorporated.
5. Step 5: Stir in the flour and sour cream, mixing gently until just combined to avoid overmixing.
6. Step 6: Fold in most of the chocolate chips, reserving a few to sprinkle on top of the muffins.
7. Step 7: Spoon the batter into the prepared muffin tray, filling each cup about three-quarters full.
8. Step 8: Sprinkle the remaining chocolate chips on top, then bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
9. Step 9: Remove from the oven and let muffins cool in the tray for 3-5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips & Variations

• For an extra fudgy texture, substitute half the all-purpose flour with whole wheat flour or add a spoonful of espresso powder to enhance the chocolate flavor.
• Use plain Greek yogurt instead of sour cream for a tangier taste and a lighter muffin.
• Try mixing in chopped nuts, such as walnuts or pecans, for added crunch.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins wrapped individually and place in a freezer bag for up to 3 months. To reheat, thaw at room temperature and warm briefly in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of sour cream?

Yes, plain Greek yogurt works very well as a substitute and will provide a similar texture and moisture to the muffins.

How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin; if it comes out clean or with just a few moist crumbs, the muffins are fully baked. Baking times may vary slightly depending on your oven.

Death by Chocolate Muffins Recipe

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★★★★★

4.4 from 114 reviews

Indulge in these rich and moist Death by Chocolate Muffins, packed with cocoa and chocolate chips for the ultimate chocolate lover’s treat. Perfectly sweet with a tender crumb, these muffins combine the richness of cocoa powder, the tanginess of sour cream, and the melty goodness of chocolate chips for a delightfully decadent breakfast or snack.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 17-20 minutes
• Total Time: 27-30 minutes
• Yield: 12 muffins 1x
• Category: Dessert, Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ¼ cup unsalted butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream (can also use plain Greek yogurt)

Dry Ingredients

• ½ cup sugar
• ¼ cup brown sugar
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ teaspoon baking powder
• ¼ cup cocoa powder
• 1 ¼ cup all-purpose flour

Add-ins

• 1 cup chocolate chips (any type)

Instructions

1. Preheat Oven and Prepare Muffin Tray: Preheat your oven to 350°F (175°C). Grease a muffin tray or line it with paper muffin liners to prevent sticking.
2. Cream Butter and Sugars: In a medium bowl, beat together the softened unsalted butter, white sugar, and brown sugar using a mixer until the mixture is smooth and creamy.
3. Add Eggs and Flavorings: Mix in the vanilla extract, eggs, salt, baking soda, and baking powder until just combined to ensure a tender texture.
4. Add Cocoa Powder: Slowly incorporate the cocoa powder and continue mixing until it is fully combined, giving the batter a rich chocolate flavor.
5. Incorporate Flour and Sour Cream: Add the all-purpose flour and sour cream to the batter. Mix gently until just combined to avoid overworking the batter.
6. Fold in Chocolate Chips: Gently fold in the chocolate chips, reserving a few to sprinkle on top of the muffins before baking.
7. Fill Muffin Tray: Pour the batter into the prepared muffin tray, filling each cup about three-quarters full. Sprinkle the reserved chocolate chips evenly on top of each muffin.
8. Bake the Muffins: Place the muffin tray in the preheated oven and bake for 17 to 20 minutes. Check for doneness by inserting a toothpick in the center of a muffin; it should come out clean.
9. Cool and Serve: Remove the muffins from the oven and let them cool in the tray for 3 to 5 minutes before transferring them to a wire rack or plate. Enjoy warm or at room temperature.

Notes

• You can substitute sour cream with Greek yogurt for a slightly tangier flavor and healthier twist.
• Be careful not to overmix the batter after adding the flour to keep muffins tender and fluffy.
• For an extra chocolate punch, use a mix of semi-sweet and dark chocolate chips.
• The muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Reheat muffins gently in the microwave for 10-15 seconds for a fresh-baked feel.

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