Everyone loves warm muffins fresh from the oven. The sweet smell wafting upstairs gently nudging you awake from a deep sleep. It lures you downstairs with promises of richness and cakey warmth. It fails to disappoint. It starts the day off right !
These are dark , moist and oh-so rich thanks to dark chocolate chips and cocoa powder. As I always say, the darker the cocoa powder the better. I used to just use Fry's Cocoa Powder til I found Cocoa Barry - Extra Brute. Now I am an addict and there is no looking back. Fry's stays on the grocery store shelves !
I love adding special ingredients to muffins that ensure moisture. Nothing is more unappealing to me than a dry, crumbly muffin. For spice muffins, apple sauce is lovely. For carrot, oil works well. But for these, the key is full-fat, creamy sour cream. And remember, it MUST be full fat, not low or non-fat because it just won't cut it in this recipe.
The crowning glory: a topping of turbinado sugar for shimmer and crunch before baking. It really does make the world of difference.
Seriously, who wouldn't want to be greeted by these in the morning?
So let's get to it !
*altered source recipe - Double Chocolate Muffins, Cinnamon Girl
WHAT YOU NEED
1/2 cup butter at room temperature
2/3 cup cocoa powder, the darker the better
1 cup fine granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon instant espresso powder
2 teaspoons pure vanilla extract
3/4 cup milk (2% works fine)
1/3 cup full fat sour cream
2 cups all-purpose flour
1 1/2 cups dark chocolate chips
Turbinado sugar for topping
PREHEAT oven to 350F
GREASE a 12 cup muffin pan. I use baking spray that has added flour
IN BOWL OF STAND MIXER fitted with paddle attachment, cream together first 7 ingredients
STIR in flour until just combined
FOLD in chocolate chips
FILL muffin cups full with batter
SPRINKLE tops with sugar
BAKE 25-30 minutes or until toothpick inserted in center comes out clean
LET COOL in tin 5 minutes then transfer muffins to cooling rack