Rich Chocolate Muffins
A chilled chocolate batter bakes into tender muffins with bold cocoa flavor, semisweet chips, and softly crackled tops.
Prep 15 min · Cook 35 min · Total 4 hr · Makes 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk or sour cream
- 1/2 cup semi sweet chocolate chips
Directions
- Warm the 2 chocolates and the butter together in a saucepan, stirring until melted, then set the mixture aside so it can cool a bit.
- Combine the flour and sugar in a large bowl. Add the eggs to the dry mixture and whisk them in.
- Pour in the melted chocolate mixture and stir until everything comes together smoothly. Refrigerate the batter for at least 3 hours.
- Heat the oven to 350°F. Set muffin papers into a muffin tin.
- Scoop about 1/2 cup batter into each prepared cup, filling each one so the rounded top of the batter reaches the rim. If you have extra batter, seal it in an airtight container and refrigerate it for up to a week.
- Bake for about 30 minutes, until the muffin tops rise, develop fine cracks, and feel just a little soft when touched. A toothpick inserted in the center should come out with crumbs attached that are moist, not wet.