These are literally the best chocolate muffins ever! They are more dense than a cupcake, but still humid and light. They are chocolately, but not overwhelmingly so. Unless, like me you add a ton of mini chocolate chips… and then they are just perfectly chocolate!
Make a batch for breakfast this week!
They freeze perfectly too, so you can take a few out at a time for breakfast or for guests.
Measure dry ingredients into a separate bowl. Measure 1 2/3 cups of all purpose flour, 1/3 cup cocoa powder, 1 tsp baking powder, 1 teaspoon of soda, and 1/2 teaspoon of salt into your bowl.
Add your 1 cup of sugar and whisk well with your electric stand mixer. Add your chopped up cold butter to the dry ingredients and mix until it forms a crumbly texture.
In a separate dish whisk well: 2 eggs, 1/2 cup of sour cream, and 1/2 cup buttermilk. Add the mixture to your dry ingredients. Mix just until blended.
Stir in 1 cup of mini chocolate chip by hand if you desire! I love the melty taste of warm chocolate chips in a freshly baked muffin.
Preheat your oven to 350°F and fill your muffin tins approximately 2/3-3/4 of the way full. When your oven is hot, place the tin on the center rack and bake for approximately 10 minutes.
You should be able to stick a toothpick in and have it come out clean, but be really really careful not to over bake these muffins! Chocolate baked items are much easier to over-cook. And it makes them so dry!
They are the best fresh out of the oven!
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