Killer Chocolate Chunk Muffins

Total Time
45mins
Prep 20 mins
Cook 25 mins

One of the better chocolate muffin recipes I have come across...These bake out high and tender and with a nice "crackly" high-top, they have an intense chocolate flavor... drizzle with melted white chocolate over them.

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Line 12 muffin tins with paper liners.
  3. Place the muffin tins on a baking sheet.
  4. In a bowl with an electric mixer, cream butter and cream cheese, until fluffy (about 3 minutes).
  5. Add in the both sugars (if you prefer a less sweet muffin, only add in 2/3 cups white sugar); beat until combined.
  6. Add in eggs and vanilla; blend well.
  7. Fold in sour cream.
  8. In a bowl, blend together the flour, cocoa, baking powder, baking soda and salt.
  9. Fold, do not beat into the batter (you may just mix in on low speed of mixer or by hand), making certain NOT to overmix (this is important!).
  10. Fold in the chocolate chips by hand.
  11. Using a large ice-cream scoop, scoop the muffins into the prepared muffin tin.
  12. Bake about 25-30 minutes, or until muffins spring back when touched, or a toothick inserted in the middle comes out clean.
Most Helpful

4 5

These were good. I used chocolate chunks instead of chocolate chips, but otherwise followed the recipe exactly, and I added the half-and-half in just before the sour cream...that wasn't specified in the directions. I liked the consistency and flavor of these, but I just wish the chocolate flavor was a little stronger. Also, I agree with the previous reviewer that I would have liked for these to have been a bit more moist. Still good though! One person described them as having the perfect balance, saying they weren't too sweet or too heavy. And I should add that I got 18 medium-sized muffins that baked perfectly in 20 minutes.

4 5

Good Muffins. The kids loved them. Not as moist as I had hoped they would be but worth making.