Chocolate Muffins with Sour Cream

I took the day off yesterday, so to make up for it, here’s a bonus recipe adapted from something I found on Recipelink.

The muffins were good, but I used white whole wheat flour and I believe that made them a tad bit dry – not in a bad way, just different. It’s probably best to just stick with all purpose.

Chocolate Muffins

Chocolate Muffins with Sour Cream

1 1/2 cups all-purpose flour, lightly spooned and swept** (190 grams)
1 teaspoon baking soda
1/4 teaspoon salt plus an extra 1/8 teaspoon
5 ounces semisweet chocolate (chocolate chips okay – use 4 oz (3/4 plus 1 T.)
2 ounces unsweetened chocolate
6 tablespoons unsalted butter, softened
3/4 cup sour cream
2/3 cup packed light brown sugar
1/4 cup golden syrup (corn syrup okay)
1 large egg
2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips

Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners.

Sift together flour, baking soda and salt.

Melt both chocolates and butter together in a heat-proof bowl set over barely simmering water. Allow it to cool to warm before using.

Mix sour cream, brown sugar, syrup, egg and vanilla in a mixing bowl. Stir in cooled melted chocolate. Add flour mixture and chocolate chips and stir until blended.

Divide batter evenly among cups – it should come almost to the top (not quite). Bake at 400 degrees F for 18-20 minutes.

**I used white whole wheat flour which weighs a little more. If you use white whole wheat and are measuring by volume, use 1 ½ cups minus 1 tablespoon.

Related posts:

Comments

  1. says

    Sounds scrumptious! I will have to try it out! Thanks for the Martha Stewart tip — that was cool that people were in the audience and leaving comments on your blog from the show! WOW.

  2. says

    Hmm, I could try it, but I have a ton of plain yogurt I need to use, should I sub. it for the sour cream? I could moisten it up a bit by also putting a banana in there!
    I LOVE a muffin, the boys usually eat one or two (I always make minis) when they are fresh and then don’t seem to eat them after that. I want to make these and I could just give them away. I could try both ways, with sour cream with the all purpose flour and with yogurt and the banana and compare the two. It could be a fun experiment! Just wish I could get to it right now….oh yeah, dinner is just about done. Better feed my boys.

  3. says

    Hi Anna,
    Thanks for posting these. How do you think they compare with the chocolate yogurt muffins you posted earlier this Summer? They are my all-time favorite muffin so I’m wondering how these compare. Also, would the baking time be the same if you made them into minis?
    Thanks,
    Carrie

  4. says

    Jen, it was definitely fun to hear from bloggers in the audience!

    Katrina, let me know how you end up making the muffins. One thing I was interested in doing was substituting banana or applesauce for the eggs and making the muffins vegan.

    Carrie, this particular batch tasted good and looked good, but because I used the white whole wheat flour, I think they were a bit dryer than the yogurt muffins. But I did like these a lot. I need to give them a second try with all purpose, as I think that will make a big difference. I also forgot to add the extra 1/2 cup chocolate chips. I loved the yogurt muffins too, but these are different.

    As for minis, I don’t know. I’d try cooking them at 375 for 15 minutes.

  5. says

    I literally just pulled Dorie Greenspan’s chocolate muffins out of the oven, they’re similar to this recipe but they use buttermilk.

  6. Jennifer says

    So many people with chocolate muffins in mind?
    I just bought the ingredients to make the chocolate yogurt ones that Carrie mentioned above. Now I’m curious about the Dorrie Greenspan ones, too, I love baked goods with sour cream or buttermilk, they always come out so moist.

  7. Muffy says

    I have now tried this recipe several times. Everyone loved them.

    Here are my observations:
    1- Golden Syrup seems to work better for moistness than corn syrup when straight from the oven. However, after about 12-18 hours, the corn syrup muffins seem to lose some of the initial dryness/crumbliness and get a very nice texture.
    2-My mixture always yields MORE than 12. Usually I get 16 (I am using one of two standard pans, 2½ X 1¼ or 3 X 1½), but counts have varied from 14 to 18.
    3- I always add more chips at the end. I double up here, using a full cup.
    4. After playing with the additions and flavorings, I have had luck with these combos:
    a) Use ½ C each Semisweet and Cappuccino Chips*. Or Omit Semisweet Chips and use only [1C] Cappuccino Chips*
    b) Use ½ C each Semisweet Chips and Cinnamon Chips#. Or, as above, use only [1C] Cinnamon Chips#.

    For St. Patrick’s Day, I plan to use green mint chips@ as my additive.

    *Made by Guittard, available in stores, on-line,
    #Mini chips on-line at King Arthur Flour site. Full-size by Hershey MAY be in store, hard to find (best bet also on-line).
    @Also by Guittard, in specialty stores and on-line.

  8. says

    Hi Muffy,

    Thanks for the tips! I haven’t made these in a while, but next time I’ll try them with a few of your suggestions.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>