I discovered how to make those bakery-style muffins. The kind you get in coffee shops. The ones that are as big as your face and take a minimum of 30 minutes to get through.
It’s easy. All you do is take a really small bowl, make a humongous batter, then proceed to overfill muffin moulds and gasp when you see just how fast the muffins rise, expecting your oven to give up and just say “nope”.
What you can’t do, is make those bakery-style muffins that are dry and boring. These are dark, intensely dark, moist, chocolatey and very, very not boring. You might feel like you’ll never get through a whole muffin, but you will because they are too good to share.
The funny thing is, I’ve made double chocolate muffins with zucchini but never muffins loaded with only chocolate and no vegetables. I shock myself sometimes. So I set out to look for a recipe that celebrated nothing but dark, rich chocolatey goodness. This one seemed just right.
Of course, being me, I had to run out of something and realise it too late. In this case, it didn’t matter that I only had 3/4 cup of cocoa powder and not a whole cup. The muffins are dark and twisty enough with it. It’s all good.
They are slightly crusty on the top, soft and gooey on the inside. I had a few air bubble issues as I always do, so avoid over-mixing or leaving the batter sitting out for too long. I was a bit spaced out while making these 🙂
I used yoghurt instead of sour cream to reduce the pressure on my heart and on my wallet. Also lots of chocolate in the form of chopped dark chocolate and chocolate chips. We have a winner.
I think you should definitely make these muffins. Perhaps in a larger bowl than I used?
What you’ll need:
2 cups regular flour
3/4 cup cocoa powder (a dark variety if possible)
2 and 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs plus 1 egg yolk
3/4 cup caster sugar
1/2 cup vegetable oil
1 and 1/2 cups plain yoghurt
1 tbsp vanilla extract
300 gms chocolate chips/chopped dark chocolate (I used a combination of both)
What to do:
1. Sift the flour, baking powder, baking soda, salt and cocoa powder in a large bowl. Set aside.
2. Preheat the oven to 190 C and grease a 12-mould muffin pan or line with cupcake liners.
3. Using a hand mixer, start beating the eggs in another large bowl and add the sugar gradually. The mixture will become pale and thicken. Lift the beater and check that the mixture flows down into the batter in ‘ribbons’ before settling back in.
4. Add the oil and beat until completely incorporated. Add the yoghurt and vanilla and beat again.
5. Fold in the dry ingredients gently till no more streaks of flour are visible. Fold in the chocolate chips/chunks.
6. Divide the batter evenly into the muffin moulds, filling them almost to the top. Sprinkle with more chocolate chips because that’s always a good idea.
7. Bake for 10 minutes, then reduce the temperature to 175 C and bake for another 10 minutes until a toothpick poked in the center of the muffins comes out with just a few moist crumbs but no wet batter.
8. Allow to cool before removing the cupcake liners. Serve with hot coffee and a smug expression 😀