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Sprinkled Chocolate Chunk Muffins

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 Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 6
Author Jhuls @ The Not So Creative Cook

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

  1. Preheat the oven to 375 F. Prepare a muffin pan lined with muffin liners and set aside.
  2. 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. 
  3. Using another bowl, add eggs and beat. Gradually add sugar and beat again until pale and thick.
  4. Add oil and beat again to combine. Add sour cream and vanilla extract.
  5. 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.
  6. Divide the batter into the prepared muffin pan with liners. Top with more sprinkles and chocolate chunks/chips if desired.
  7. 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.