Growing up with chocolate muffins from the family bakery, I got pretty spoiled having primo double choco muffins at my fingertips whenever I wanted (within reason). Moving away, this luxury fell apart. *Do I hear violins playing? There should be…* I’ve tried looking for a muffin that is in somewhat of the same ball park, and I thought living in a bigger city I would find it pretty easily. NOPE! I have found 1 that was darn good. 1!!! And the bakery doesn’t even make it all the time. COME ON!
It’s a chocolate muffin people. Why do they taste like bricks and on the realm of trying to be healthy? It’s a chocolate muffin. It doesn’t need to be healthy. The people that are searching out a chocolate muffin aren’t really the people that are thinking “lets substitute quality and flavor for saving 30 calories”. No. We want a CHOCOLATE MUFFIN! I’ll ask you for your flax seed and kale trail mix bar if I’m utterly concerned with my caloric intake of baked goods.
Just give me a chocolate muffin. A good chocolate muffin. Gosh darn it.
I feel like this is my year of hunting down and experimenting for myself the best of all recipes. This one will be The Journey for the Moist Chocolate Muffin. Look me up for the movie rights.
This is a darn spectacular trial run. And I even fit in coconut oil to hopefully cut those 30 calories. (To be honest I didn’t give a cracked corn, but I didn’t have any other oil, and I’m just fine with the results.) I also didn’t have any muffin/cupcake paper cups so I made my own out of parchment paper. Look how artisan it looks! I mean I’d pay a few extra bucks for that imperfection if I saw it in a bakery window. Imperfection is the new black, folks.
- 2 cups flour
- 1 cup sugar (I use evaporated cane juice because I think it has the best flavor- regular is fine though too!)
- 1/2 cup good quality unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2-3/4 cup chocolate chips
- 1/2 cup milk
- 1 cup sour cream
- 1/2 cup coconut oil- melted (you can use regular cooking oil i.e. vegetable oil, but coconut is healthier without taking away from flavor)
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup chocolate chips
- Preheat oven to 350˚.
- In a medium large bowl, mix dry ingredients together and whisk (or sift) until well incorporated.
- In a separate bowl, mix together wet ingredients and mix until well incorporated. You will see chunks of the melted coconut oil. This is totally normal. If you see big chunks and it bothers you, you can always warm slightly in the microwave to break them apart. As soon as the warm oil hits the cold milk, it sets up again. It shouldn't effect baking very much.
- Combine wet mixture to dry, a mix until just combined. (This prevents too much air getting in, allowing them to be moist-er. That's a word right?)
- Line muffin tins with paper cups, or cut and form parchment paper into muffin tins. Spray with cooking spray. Fill to 3/4 of the way full. Sprinkle tops with chocolate chips. Bake for 17- 20 min, or until toothpick/tester comes out pretty clean. Every oven is different. Go for the lesser amount of time. You can always add more time, but you can't take it away. Unless you're daylight savings...
- Cool for a few minutes, and place on cooling rack.
- Drink with cold milk, hot tea, or coffee. This is not negotiable.
- I got about 18 muffins out of this recipe. It will differ depending on how much you fill your muffin tins with the mixture.