Chocolate Muffins
Slightly crisp on the outside and wonderfully soft, fluffy, and chocolatey on the inside—these chocolate muffins are an absolute dream!
Servings: 12
Calories: 355kcal
Equipment
- Thermomix
- Spatel
- Schüssel
- Muffinförmchen
- Muffinblech
Zutaten
- 300 g All-purpose flour
- 120 g Sugar
- 200 g Sour cream
- 100 g Sunflower or canola oil
- 2 Eggs Medium
- 50 g Milk
- 50 g Hazelnut spread (like Nutella)
- 150 g Dark chocolate chunks or chocolate chips
- 30 g Unsweetened cocoa powder
- 1 tsp Baking powder
- ¼ tsp Baking soda
- 1 pinch Salt
Zubereitung
- Line a 12-cup muffin tin with paper liners, or grease the cups well.
- Preheat your oven to 180 °C conventional or 160 °C convection.
- To make the batter, weigh all the dry ingredients into a bowl and whisk to combine: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Weigh all the wet ingredients—sour cream, oil, milk, eggs, and hazelnut spread—directly into the mixing bowl. Mix for 15 sec / speed 4.
- Next, add the dry ingredients and mix briefly but thoroughly for 10 sec / speed 4.
- Finally, add 100 g of the chocolate chunks and mix into the batter for 4 sec / speed 4 / reverse.
- Divide the batter evenly among the prepared muffin cups using a piping bag or two teaspoons.
- Sprinkle the remaining chocolate chunks on top and bake on the lower rack for 20-25 minutes.
- Towards the end of the baking time, test for doneness with a toothpick. Insert a wooden toothpick into the center of a muffin: if it comes out with wet batter attached, they need a bit more time. If it comes out clean, your muffins are perfectly baked!
- Let the muffins cool in the tin for about 5 minutes, then remove them and let them finish cooling on a wire rack (covered lightly to keep them moist).
Notes
- If you like, dust the muffins with a little powdered sugar right before serving.
- Feel free to swap out the dark chocolate chunks for caramel bits or white chocolate chips!
- Berries like cherries, blueberries, or raspberries are delicious additions, too. Just gently fold them into the batter by hand so they stay whole.
