📝 Ingredients Breakdown
For the Muffins:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups (250 g) |
| White sugar | 1 cup (200 g) |
| Dutch-process cocoa powder | ⅔ cup (55 g) |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Chocolate chunks | 2 cups, divided |
| Large eggs | 2 + 1 egg yolk |
| Full-fat sour cream or Greek yogurt | ¾ cup |
| Vegetable or canola oil | ½ cup |
| Whole milk | ½ cup, room temperature |
| Vanilla extract | 1 tablespoon |
| Chocolate ganache or chocolate sauce | ½ cup |
For the Ganache:
| Ingredient | Amount |
|---|---|
| Semisweet chocolate (or chocolate chips) | 2 ounces, finely chopped |
| Heavy whipping cream | ¼ cup (2 oz), room temperature |
⏳ Preparation Overview
| Step | Time Needed |
|---|---|
| 🔄 Prep Time | 15 minutes |
| 🍽️ Bake Time | 23–28 minutes |
| ⏱️ Total Time | 40–45 minutes |
🔪 Step-by-Step Instructions
🧁 For the Muffins:
1️⃣ Preheat & Prepare
- Preheat oven to 425°F.
- Grease a 6-count jumbo muffin tin or line it with parchment liners. (For standard muffins, see notes below.)
2️⃣ Mix Dry Ingredients
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, salt, and 1 ½ cups of chocolate chunks.
3️⃣ Mix Wet Ingredients
- In a separate bowl, whisk together eggs + egg yolk, sour cream, oil, milk, and vanilla extract until smooth.
4️⃣ Combine & Fill
- Gently mix wet ingredients into dry ingredients until no dry streaks remain. Avoid over-mixing!
- Divide the batter evenly into the muffin tin, filling to the top.
- Sprinkle remaining ½ cup of chocolate chunks on top.
5️⃣ Bake in Two Stages
- Bake at 425°F for 5 minutes, then reduce temperature to 350°F (without opening the oven) and bake for 18–23 minutes until a toothpick comes out clean.
6️⃣ Cool & Prepare for Filling
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack for another 10 minutes.
🍫 How to Make Ganache:
1️⃣ Place chocolate chips in a heatproof bowl.
2️⃣ Heat heavy cream in the microwave until steamy, then pour over the chocolate.
3️⃣ Let sit 5 minutes, then whisk until smooth.
4️⃣ Let cool 2–3 minutes before using.
🍩 Filling & Garnishing the Muffins:
1️⃣ Transfer ganache into a squeeze bottle with a tip.
2️⃣ Insert the tip into the top center of each muffin and squeeze about 1 tablespoon inside.
3️⃣ Drizzle remaining ganache on top.
🔥 Pro Tips for Success
✔️ Jumbo vs. Standard Muffins:
- For standard muffins, bake at 350°F for 16–20 minutes.
- If using tulip-style parchment liners, fill the batter to the top.
- If using regular liners or no liner, fill only ¾ full.
✔️ Ganache Substitute:
- If using store-bought chocolate sauce, choose one in a squeeze bottle.
- If using hot fudge, thin it out with a bit of milk.
✔️ No Squeeze Bottle? No Problem!
- Simply drizzle ganache on top instead of injecting it into the muffin.
🍽️ Perfect Pairings
☕ With Coffee: Pairs perfectly with a rich espresso or cappuccino.
🍓 With Fruit: Serve alongside fresh strawberries or raspberries for a tart contrast.
🥛 With Milk: A tall glass of cold milk enhances the chocolatey richness.
❓ FAQs
💬 Can I use a different type of chocolate?
Yes! You can use milk chocolate for a sweeter taste or dark chocolate for a deeper, richer flavor.
💬 How do I store these muffins?
Store in an airtight container at room temperature for up to 4 days.
💬 Can I freeze these muffins?
Yes! Wrap individually and freeze for up to 3 months. Thaw at room temperature before serving.
🍽️ Final Thoughts
These decadent, bakery-style chocolate muffins are rich, moist, and bursting with gooey chocolate! Whether for a breakfast treat or dessert, they're guaranteed to impress. 😍🍫
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