Recently I was on the road quite a bit which meant spending loads of time at train stations. In my opinion, the best thing about train stations are the bakeries or the food court in general. I feel like a snack is a very important aspect of travelling. Which is why I recently bought one of those huuuuge chocolate muffins you see at every bakery...
I find that they always look so big and chocolatey and delicious. But they're also quite expensive, and a little too sweet for my taste. So I decided to bake my own chocolate muffins! This way I can control the size and the taste. All it takes are a few, very basic ingredients and very little effort.
This recipe is definitely a keeper! The sour cream might sound weird at first but it keeps the muffins super moist. These double chocolate muffins are the best thing for when a chocolate craving hits!
Double Chocolate Muffins
adapted from the Hummingbird Bakery Book
makes about 12-14 muffins, depending on the size
100 g white sugar
50 g brown sugar
130 g all purpose flour
40 g unsweetened cocoa powder
1.5 tsp baking powder
1 pinch of salt
140 g sour cream (can be replaced with milk)
1 splash of vanilla extract
160 g melted butter
150 g chocolate (whichever one you like), coarsely chopped
- Preheat the oven to 170°C and line a muffin tray with cupcake liners.
- Beat the eggs with the sugar until light and creamy (this might take a few minutes).
- Add the sour cream and the vanilla and mix everything together.
- In a separate bowl, add the flour, cocoa powder, baking powder and salt and mix well so there are no big lumps.
- Add the dry ingredients to the wet and whisk until evenly incorporated.
- Add the melted butter and whisk it in.
- Fold in the chocolate.
- Use a spoon or an ice cream scoop to evenly distribute the batter into the cupcake liners. Fill them about 2/3 of the way.
- Bake the muffins for about 20-25 min.
Enjoy and have a lovely weekend full of chocolate!