These are exploding with dark chocolate – the chocolates are so melty they mimic the texture of a cake with that divine, silky, chocolate frosting.
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. :D
Prep Time5minutes
Cook Time18minutes
Total Time23minutes
Servings6
AuthorJhuls @ The Not So Creative Cook
Ingredients
132g(1 cup) all-purpose flour
42g(1/2) cup cocoa powder
1 1/4tspbaking powder
1/4tspbaking soda
1/4tspsalt
1whole egg + 1/2 egg yolk
135g(1/2 cup + 2 tbsp) sugar
60ml(1/4 cup) canola oil
180ml(3/4 cup) sour cream or substitute
1/2tbspvanilla extract
155gchocolate chunks / chips
Sprinkles
Instructions
Preheat the oven to 375 F. Prepare a muffin pan lined with muffin liners and set aside.
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.
Using another bowl, add eggs and beat. Gradually add sugar and beat again until pale and thick.
Add oil and beat again to combine. Add sour cream and vanilla extract.
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.
Divide the batter into the prepared muffin pan with liners. Top with more sprinkles and chocolate chunks/chips if desired.
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.