These Chocolate Muffins are the best! With an easy to follow recipe, these Chocolate Muffins will surely become a favorite among family and friends.
You know I love you, I really do! I get excited with the Christmas rush, the Metro Manila Film Festival, the shopping, the get togethers, the parties, carols, decors, revel bars, ham, creme de fruta, food for the gods, puto bumbong, bibingka… wait, how come my list suddenly becomes all food? Anyway, getting back to my point, sometimes, no matter how much I love Christmas, can we pause Time and take a break for just an hour (or two)?
Yes, just in case Time grants my wish for an hour or two of paused … well… time, I want to make these Chocolate Muffins. Because right now, my definition of quiet, warm and comforting are these delectable muffins.
Muffins aren’t really that hard to make. I can’t believe that I’ve been overanalyzing how to make them all this time. Yes, along with bars, I don’t make muffins much because I think they’re too intimidating to make. Now I make lots of bars and I’m thinking there will be lots of muffins on this site as well soon. Now, if only I can overcome my fear of making pies, I will bake happy (ha! pun intended).
So, let’s get down to business? We need two bowls for this recipe, one large and one medium sized. Place all dry ingredients in the large bowl – flour, sugar, chocolate chips, cocoa powder, coffee powder and baking soda.
Use wire whisk to combine everything. Why is there coffee powder you ask? It brings out the chocolatey flavor in the… well… chocolate. For this recipe, I used Hershey’s Cocoa Powder.
Next, in the medium sized bowl, mix together the canola oil, egg, sour cream, evaporated milk and vanilla extract. I used Nestle sour cream for this recipe. No sour cream, you can use yakult, or yoghurt or plain milk with 1 tablespoon calamansi or lemon.
Make a well out of the dry ingredients and pour the wet ingredients in the center. Mix only until all are combined and not a second longer, okay? You promise?
Line cupcake pans with cupcake liners or coat cupcake pans with shortening. Fill each cup with 1/4 cup of the batter. (I went with the cupcake liners route and just removed them when their baked).
Sprinkle the batter with chocolate chips and bake at 400F for 18 – 20 minutes.
Hope you like it!
And uh, Time, you can un-pause time now.
Merry Christmas everyone!
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 1 cup semi sweet chocolate chips
- 1/2 cup cocoa powder
- 1 teaspoon coffee powder
- 1 teaspoon baking soda
- 1/2 cup canola oil
- 1 egg
- 1 cup sour cream
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips
- In a large bowl, combine flour, sugar, chocolate chips, cocoa powder, coffee powder and baking soda - Team Dry Ingredients. Using a whisk, mix until all ingredients are evenly combined.
- In a medium sized bowl, mix together egg, sour cream, evaporated milk, vanilla extract and oil - Team Wet Ingredients.
- Make a well from the dry ingredients and pour the wet ingredients in the center.
- Mix only until combined. Not a second longer.
- Line cupcake pans with cupcake liners or coat cupcake pans with shortening. Fill each cup with 1/4 cup of the batter.
- Sprinkle with chocolate chips.
- Bake at 400F for 18 - 20 minutes