Bakery-Style Chocolate Muffins
From the Best of Kosher cookbook, these muffins are an acceptable way to eat cupcakes for breakfast! The instructions are slightly adapted from the cookbook.
Ingredients
- 140 grams all purpose flour (2 cups)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 large eggs
- 164 grams oil (¾ cup)
- 300 grams sugar (1½ cups)
- 1 teaspoon vanilla extract
- 66 grams cocoa powder (⅔ cup)
- 240 grams buttermilk (1 cup)
- 120 grams sour cream (½ cup, optional)
- 255 grams chocolate chunks or chips (9 ounces)
Instructions
- Preheat oven to 350°F. Line muffin pans with paper liners; set aside.
- In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together eggs, oil, sugar, vanilla, buttermilk and sour cream, if using.
- Add most of the chocolate chunks to the batter, stirring to combine.
- Fill muffin pans until almost full. Sprinkle reserved chocolate chunks over the top.
- Bake for about 20 minutes, until the top feels set.
Notes
- Use natural or Dutch process cocoa. For deeper flavor, use 56 grams Dutch process plus 10 grams black cocoa.
- Sour cream is optional in this recipe.
- Don't skip the chocolate chunks/chips/chopped up chocolate bar, but you can reduce the amount to 6 ounces if you prefer less.
Nutrition
Calories: 296kcal | Carbohydrates: 33g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 178mg | Potassium: 182mg | Fiber: 3g | Sugar: 23g | Vitamin A: 110IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 2mg
