Chocolate muffins, with their soft texture and decadent fudgy filling, are a classic treat here in the UK. Head to the bakery section in any supermarket and you’re sure to find a selection, in a range of different sizes and flavours.
However, making your own batch in your kitchen is actually easier than you might think. And if you’re craving that rich, intense flavour and texture, then adding one unusual ingredient could make all the difference. That’s according to top baker Sally’s Baking Addiction, who has shared the secret to the perfect chocolate muffin that’s ‘moist and full of flavour.’
Sharing the recipe on her website, Sally explained how she’d been making it for over a decade, and it was always a huge hit. Aside from the usual ingredients you’d expect to see in a chocolate muffin, like flour, eggs and chocolate chips, Sally has included one potentially surprising addition.
She says that sour cream is the secret to a perfectly moist muffin, warning that they would be ‘thin, flat and wet’ without this popular condiment. So if you’ve never thought to use it in sweet recipes, now is the perfect time.
Here’s everything you need to make this recipe, which serves 12-14.
Double chocolate muffins
Ingredients
- 250g all-purpose flour
- 200g granulated sugar
- 41g unsweetened natural cocoa powder
- One teaspoon baking soda
- 1/2 teaspoon salt
- 315g chocolate chips
- Two large eggs, at room temperature
- 185g full fat sour cream or plain yogurt, at room temperature
- 120ml vegetable oil
- 120ml whole milk, at room temperature
- One and 1/2 teaspoons pure vanilla extract
Method
Preheat the oven to 218C. Take a muffin tray and spray it with nonstick spray, or use muffin liners on a flat baking tray.
Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl and set to one side.
Then, whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon, but be careful to avoid overmixing.
Spoon the batter into liners, filling them all the way to the top. Bake for five minutes then, keeping the muffins in the oven, reduce the oven temperature to 177°C.
Bake for an additional 15-16 minutes or until a toothpick inserted in the centre comes out clean.
Take the muffins out of the oven and cool for 10 minutes in the pan, then transfer to a wire rack until you’re ready to eat. If kept in a sealed container, these should last for one week in the fridge.
