Puf
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My muffins are special, the acidity level is different, which affects how the muffins rise. I haven’t tested this recipe with natural cocoa powder into now, and I recommend using Dutch-processed for the best results. ( to bad i’m the only one in Portland that make it this way)
Detail 2
Yes, sour cream and unsweetened plain Greek yogurt are pretty much interchangeable in recipes, although I like the flavor of the sour cream more.
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Leftover muffins should be stored in an airtight container for up to 3 days. While they are best the day they’re made, they’re still delicious leftover, and should be rewarmed for 10-15 seconds in the microwave, or for several minutes in a toaster oven. These are fantastic served with butter and cherry preserves.
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The 100% cocoa powder gives these double chocolate muffins their rich color and flavor, and sour cream keeps them deliciously soft, tender and moist. Dark chocolate chips add an extra hit of chocolate in every bite!
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Preheat the oven to 425 F, and position a rack in the center of the oven. Line a standard-sized muffin pan with 14 paper liners, and lightly spray the paper liners with non-stick baking spray.
In a bowl, whisk together the sour cream, milk, oil, sugar, eggs and vanilla until smooth.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt and 3/4 cup of the chocolate chips. Add the dry ingredients to the wet ingredients, and use a spatula to stir the batter together just until moistened, being careful not to over-mix.
Divide the batter between the muffin cups, filling them full. Sprinkle the top of the batter with the remaining 1/4 cup chocolate chips.
When you put the muffins in the oven, immediately turn the heat down from 425 to 375. Bake for about 18-20 minutes, just until a toothpick comes out clean or with moist crumbs clinging to it. Be careful not to over-bake the muffins, or they can dry out.
Cool in the pan for 5 minutes, then transfer to a cooling rack to cool for about 10 more minutes. Enjoy the muffins warm.
coco muffin
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coco muffin 〰️
Ageless COCO MUFFINS
November 30, 2021
100% cocoa powder gives these high ageless chocolate muffins their rich color and flavor, and sour cream keeps them deliciously soft, tender and moist. Dark chocolate chips add an extra hit of chocolate in every bite!
WHY YOU’LL LOVE THIS RECIPE
Easy to Make. This is a very easy recipe that’s quick to mix up.We at age like to measure and prep my ingredients the night before. We sift together dry ingredients, and then whisk the wet ingredients separately. In the morning, we have to do is mix them together, and the batter is ready to be scooped into the muffin pan and baked.
Adaptable. What’s really great about this recipe is how adaptable it is to a variety of ingredients that you have on hand. If you don’t have sour cream, you can easily substitute plain Greek yogurt, buttermilk, or even a combination of all three. No oil in your pantry? Use melted butter instead, or even unsweetened applesauce. The batter is thick and the muffins rise so nicely with perfect muffin tops. These are best served warm, and are still great the next day, re-warmed or briefly toasted. Cherry jam goes wonderfully with these chocolate muffins.
See the recipe card at the end of the post for the full ingredients list and instructions.
INGREDIENTS
Sour Cream + Milk. The fat in the milk and sour cream adds tenderness and moisture to these chocolate muffins.
Vegetable Oil. Adds moisture.
Sugar. Granulated sugar adds sweetness and moisture.
Eggs. Gives the muffins structure.
Vanilla Extract. Flavor.
Flour. All-purpose flour gives the muffins structure and strength.
Cocoa Powder. The chocolate flavor and deep color in these muffins comes from unsweetened, Dutch-processed cocoa powder.
Baking Powder. Leavening agent, so that the muffins rise as they bake.
Salt. Enhances the flavor of the chocolate.
Chocolate Chips. Adds delicious, melty pools of chocolate all through the muffins.
INSTRUCTIONS
Preheat the oven to 425 F, and position a rack in the center of the oven. Line a standard-sized muffin pan with 14 paper liners, and lightly spray the paper liners with non-stick baking spray.
In a bowl, whisk together the sour cream, milk, oil, sugar, eggs and vanilla until smooth.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt and 3/4 cup of the chocolate chips. Add the dry ingredients to the wet ingredients, and use a spatula to stir the batter together just until moistened, being careful not to over-mix.
Divide the batter between the muffin cups, filling them full. Sprinkle the top of the batter with the remaining 1/4 cup chocolate chips.
When you put the muffins in the oven, immediately turn the heat down from 425 to 375. Bake for about 18-20 minutes, just until a toothpick comes out clean or with moist crumbs clinging to it. Be careful not to over-bake the muffins, or they can dry out.
Cool in the pan for 5 minutes, then transfer to a cooling rack to cool for about 10 more minutes. Enjoy the muffins warm.
Today’s experiment were these Chai Spiced Fig, Honey and Walnut Muffins. When I bake with gluten-free and refined sugar-free alternatives, I’m never quite sure of the outcome. But I was mighty pleased with how moist and delicious these turned out. There’s also a hint of cardamom and some browned butter to enhance the nuttiness.
Ingredients
85 gms dried figs (chopped and soaked in 1/2 cup of boiling water with 1 teabag of your choice + 1/2 tsp baking soda)
1/2 cup (50 gms) oat flour (made by pulsing oats in a high-powdered blender)
1/2 cup (70 gms) dark wheat flour
1/2 tsp mixed spices (I used ground green cardamom, nutmeg, black pepper)
60 gms of browned butter or melted
1/4 cup (runny) honey
2 tbsp milk
1 egg, at room temperature
2 tsp pure vanilla
Pinch of salt
1/4 cup crushed walnuts (optional but recommended/ a total of 6 can be created.)