Death by Chocolate Muffins Recipe
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.
- 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
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
- 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.
- 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.
- Add Eggs and Flavorings: Mix in the vanilla extract, eggs, salt, baking soda, and baking powder until just combined to ensure a tender texture.
- Add Cocoa Powder: Slowly incorporate the cocoa powder and continue mixing until it is fully combined, giving the batter a rich chocolate flavor.
- 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.
- Fold in Chocolate Chips: Gently fold in the chocolate chips, reserving a few to sprinkle on top of the muffins before baking.
- 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.
- 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.
- 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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