These are the best moist chocolate muffins that’s ready in 40 minutes and doesn’t even need a mixer! Best eaten warm for the ooey-gooey chocolate, you’ll love every bite of these decadent and oh-so-moist chocolate muffins.
My hubbie asked me to make some chocolate muffins inspired by “The Muffin Man” Olympic swimmer and I can’t say no to him. 🙂 I adapted a recipe from one of my favorite bloggers, Sally’s Baking Addiction, with a few adjustments to suit our tastes for the best, homemade chocolate muffins! I’m also going to show you how to make tulip shaped, parchment paper muffin liners that look just like the ones bakeries use although you're also welcome to use cupcake liners instead.
Chocolate Muffin Profile
Flavor: Super chocolate-y! We like our chocolate baked goodies made with dark chocolate for a not too sweet treat. It’s the perfect balance of bittersweet chocolate chunks and sweet chocolate cake.
Texture: The sour cream helps make this chocolate muffin moist and stay moist. I love to heat this up in the microwave for a quick 10-20 seconds for a warm, melty chocolate bite. It has the perfect ratio of chocolate cake to chocolate chunks.
Ease level: No special equipment needed, you mix everything in your bowl and bake in your cupcake pan!
FAQ
What's the difference between a chocolate muffin and a cupcake?
Are muffins really just cupcakes without frosting? Yes and no! Cupcakes tend to be softer, with a spongy texture, and sweeter (cake and frosting). Muffins tend to be bigger, denser than cupcakes, and come without frosting.
What is the secret to moist muffins?
The secret to these keeping these muffins moist is sour cream or plain yogurt!
How to Make Parchment Paper Muffin Liners
The Best Moist Chocolate Muffins
Ingredients
- 125 grams all-purpose flour
- 100 grams granulated sugar
- 20 grams unsweetened natural cocoa powder
- 1 teaspoon espresso powder optional
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 100 grams dark chocolate chunks
- 1 large egg at room temperature
- 90 grams sour cream or plain unsweetened yogurt at room temperature
- 50 grams vegetable oil
- 60 grams whole milk at room temperature
Instructions
- Preheat the oven to 350 ℉ (without fan) or 325 ℉ (with fan). Line a 6-cavity muffin tin with 6 cupcake liners or a 12-cavity cupcake pan with 6 cupcake liners, evenly spaced apart..
- Whisk the all-purpose flour, granulated sugar, unsweetened natural cocoa powder, espresso powder (if using), baking soda, and salt in a large bowl. Set aside.125 grams all-purpose flour, 100 grams granulated sugar, 20 grams unsweetened natural cocoa powder, 1 teaspoon espresso powder, ½ teaspoon baking soda, ¼ teaspoon salt, 100 grams dark chocolate chunks
- In a separate bowl, whisk together egg, sour cream or plain unsweetened yogurt, vegetable oil, and whole milk until combined. Pour the wet mixture into the bowl with the dry ingredients in increments. Gently fold everything together using a silicone spatula or wooden spoon until almost combined. Avoid overmixing.1 large egg, 90 grams sour cream or plain unsweetened yogurt, 50 grams vegetable oil, 60 grams whole milk
- Add half of the dark chocolate chunks into the muffin batter and fold. If you're okay with the amount of chocolate, continue to fold in the remaining half of the dark chocolate chunks.
- Scoop the batter into the muffin liners. Evenly distribute dark chocolate chunks on the top of each muffin, if using, add more to taste. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool muffins for 10 minutes in the pan. Best eaten warm.
- Cover and store leftover muffins at room temperature for 3-4 days or 1 week in the refrigerator.
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