These Sprinkled Chocolate Chunk Muffins are so good you’d want to include these in your monthly bakes.
I’ve had this chocolate craving for some time now. Again, I know that the chocolate craving means fudgy brownies, but I didn’t want to make brownies. I love brownies A LOT, but I was not really in the mood to go through that process of melting chocolate. I know – LAZY!! This craving has to end though.
The idea of making chocolate muffins popped up. The taste, I am sure, would be perfect. You can’t go wrong with chocolate, yes?? But, I wanted something that will make the muffins look “happier” and that’s when adding sprinkles came to mind.
Surprisingly, the sprinkles didn’t just add “happy look” to the muffins, but also added some texture, like when you bite into it, you’ll get that little crunch from the sprinkles. I used this brand and I loved it!
Now, let’s go to the result.
The muffins tasted heavenly. They are moist, soft and very chocolatey. It is like you are eating a piece of cake with frosting, but there’s no frosting. Got what I mean?? These are exploding with dark chocolate – they are so melty they mimic the texture of a cake with that divine, silky, chocolate frosting.
Maybe the photos don’t say much, but trust me – they will answer that chocolate craving of yours that you are avoiding for some time now. 😉
Come and join me while I take these muffins with me at Fiesta Friday #248 where you can find amazing people and delicious foods! 😛 Thank you to our co-hosts this week, Alex @ Turks Who Eat and Aunt Juju @ Cooking with Aunt Juju.
Sprinkled Chocolate Chunk Muffins
Initial note: As mentioned below, this recipe makes about 6 muffins (depending on your batter). Please double the recipe to get more servings. 😉 As to the egg yolk, yes, I only used 1/2 from a large egg and added the rest to my scrambled egg. 😀
Ingredients
- 132 g (1 cup) all-purpose flour
- 42 g (1/2) cup cocoa powder
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 whole egg + 1/2 egg yolk
- 135 g (1/2 cup + 2 tbsp) sugar
- 60 ml (1/4 cup) canola oil
- 180 ml (3/4 cup) sour cream or substitute
- 1/2 tbsp vanilla extract
- 155 g chocolate chunks / chips
- Sprinkles
Instructions
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Preheat the oven to 375 F. Prepare a muffin pan lined with muffin liners and set aside.
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In a bowl, add flour, cocoa powder, baking powder, baking soda and salt. Take about 2 tbsp from this mixture and mix with the chocolate chunks/chips. Mix to coat. Set aside.
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Using another bowl, add eggs and beat. Gradually add sugar and beat again until pale and thick.
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Add oil and beat again to combine. Add sour cream and vanilla extract.
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Carefully add dry ingredients to the wet ingredients. Mix until batter is almost combined then add sprinkled and chocolate chunks/chips and mix again until just combined.
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Divide the batter into the prepared muffin pan with liners. Top with more sprinkles and chocolate chunks/chips if desired.
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Bake at 375 F for 10 minutes and reduce the temperature to 350 F and continue baking for 5-8 minutes or until a toothpick inserted in the middle comes out clean.
Before you go…
Are you a chocolate lover? I know you are. 😀 This Flourless Chocolate and Raspberry Torte will be your instant favorite. It has a rich chocolatey goodness and the raspberries really compliment the chocolate.
Thanks a bunch for spending your precious time with me!
I am also taking these divine muffins at
Cook Once Eat Twice | Only Crumbs Remain | What’s for Dinner? | Happiness is Homemade | Mix it up Monday | Melt in Your Mouth Monday | Dishing It & Digging It | What’d You Do This Weekend? | Totally Terrific Tuesday | Lou Lou Girls Fabulous Party | Delicious Dishes Recipe Party | Tickle my Tastebuds Tuesday | Party in your PJs | Full Plate Thursday | Cook Blog Share |
Featured at Fiesta Friday #249
