A favorite morning routine involves chocolate and muffins!
A tender, decadent treat made with dark indulgent chocolate for a irresistible chocolaty bite with a cup of mornin’ joe!
I have starred flour and baking soda in the recipe for 2 reason.
- You can use Bob’s Red Mill baking 1:1 Gluten free flour
- I do add JUST a dash of baking powder in here sometimes for a bigger muffin. Baking powder allows for more rising when paired this baking soda whose job is to create a tender baked good. Totally option.
The espresso powder I used is now my all time favorite, you can shop this product among thousands of others HERE! The powder just brings out the chocolate flavor like salt to a steak. Plus, option to add 1/2-3/4 teaspoon espresso powder for a mocha chocolate muffin! Yum!
Play with chocolates that you like. I always recommend working with a combination of semi and bitter sweet so that there is a depth of chocolate flavors in there and not just one flavor. If dark is too much for you, stick to half milk and half dark in this recipe. You won’t regret it!
Ingredients
- 2 cups all-purpose flour*
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking soda**
- 1/4 teaspoon espresso powder, optional
- 1/4 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1 cup granulated sugar
- 1/2 cup milk
- 2 large eggs, beaten
- 1/2 teaspoon vanilla extract
- 2/3 cup sour cream
- 2 cups dark chocolate, chopped
Directions
- Pre-heat oven to 375 degrees F. Line 2 standard 12 cup muffin pan with cup cake liners.
- In a large bowl, whisk together flour, cocoa powder, espresso powder, baking soda, salt together. Set aside.
- In a large bowl, whisk oil, sugar, and milk together. Add beaten egg, vanilla, and sour cream.
- Fold flour mixture and 1 cup chocolate into wet mixture until just combine. It will be lumpy!
- for 15 muffins, fill each liner just until the very top. For 18, fill about 1/2 way to 3/4 way up. Evenly distribute remaining chocolate on top of each muffin.
- Bake 15-17 minutes or until tooth comes out with tender crumbs. For 15 muffin, 15 minutes. For 18 muffins, around 17 minutes.
- Remove from oven, let rest for 3 minutes before removing from pan.
- Store in air tight container. These live on the counter top or can be frozen.
