The Perfect Chocolate Chip Muffin Recipe That is Suitable For Any Occasion

Muffins are a fun and light dessert to enjoy on a fun Sunday evening or a great last minute birthday treat idea. They are soft, moist and easily melt in the mouth. There’s something special about rich and decadent chocolate muffins, especially if you add a bit of jam or a piece of chocolate inside, that can then melt out in a gush. Muffins are great desserts that can be enjoyed year round, for any occasion, by people of all ages. They can be enjoyed on their own or they can be decorated with any toppings of your choice. This recipe for chocolate muffins is easy to make and entirely delicious. So get baking!

Ingredients:

• 250 gm all-purpose flour (spooned & leveled)
• 200 gm granulated sugar
• 41 gm unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 315 gm semi-sweet chocolate chips
• 2 large eggs, at room temperature
• 185 gm full-fat sour cream or plain yogurt, at room temperature
• 120 ml vegetable oil
• 120 ml whole milk, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract

Directions:

• Preheat the oven to 350°F or 177°C.
• Spray a muffin tray with cupcake liners. Set aside.
• In a bowl, add the flour, sugar, cocoa powder, baking soda, salt and chocolate chips. Mix well and set aside.
• In another bowl, add the eggs, sour cream, oil, milk and vanilla extract until fully combined. 
• Now pour the wet ingredients into the dry ingredients, a little bit at a time. First add a bit, mix it in, then add more. In this way, add all of it and mix it thoroughly. Do not overmix. The batter is going to be thick and sticky.
• Now spoon the batter into the cupcake liners that you prepared. Fill them all the way to the top. Bake for about 20 minutes. The exact time will depend on the machine you're using. You’ll know it's done when a toothpick inserted in the middle comes out clean. If you're making mini muffins then 12 minutes of baking time or around that number is usually enough.
• Once done, bring them out and set them on a wire rack to cool for 10 minutes. Remove from the tray and serve cool. 
• Store leftover muffins at room temperature in an airtight container for 5 days or in the fridge for a week.

Notes, tips and tricks:

• You can add a piece of chocolate, a chunk of cookie or a nut inside each muffin before baking. Press it into the center and push it down so that the muffin will bake around it. It will be a fun surprise for everyone who eats is.
• You can freeze the muffins for up to 3 months. Thaw overnight in the fridge and heat in the microwave before eating.
• You can also make larger muffins if you have the specific tray. This will need to be baked for 35 minutes. Do the toothpick test to check if it's done.
• Use full fat sour cream. If you don't have that on hand, you can also use plain yogurt. Make sure it's room temperature. If it's too cold, it won't mix properly, leading to lumps. And if it's too warm, it will be runny and make the batter split. So let it sit out at room temperature and then use.
• For the oil, using vegetable oil is the best option. If you don't have that, even canola oil or olive oil will work. Avoid coconut oil because that will make the muffins taste greasy and coat the tongue with an unpleasant oily feel. Also, if you are using coconut oil, make sure the other ingredients are at room temperature so that the oil doesnt solidify as you mix the batter together. 
• When it comes to milk, using full-fat, whole milk is best. In a pinch, you can also use other types of milk like skimmed or 2%. And if you have dietary restrictions, even nondairy milks like almond milk or oat milk will do the trick. Try to avoid nonfat milk. Don't use buttermilk, unless you're replacing both the sour cream and the milk. But keep in mind that with buttermilk, the muffins will taste spongy and chewy. It's best to use sour cream and whole milk.