Double Chocolate Muffins Recipe π«π§
Overview:
Indulge in the decadent delight of Double Chocolate Muffins! These moist, chocolatey treats are perfect for breakfast, brunch, or a sweet snack. With a rich chocolate filling surprise, they’re sure to be a hit with kids and adults alike. Plus, they’re freezer-friendly, making them ideal for meal prep or gifting during the holiday season. Let’s dive into the recipe!
Ingredients:
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For the Filling:
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- 1/3 cup heavy cream
- 1 tsp vanilla extract
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For the Muffins:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sour cream
- 1 egg
- 1/2 cup butter, melted
- 1 cup sugar
Instructions:
| Preparation | Time |
|---|---|
| Filling: Place chocolate in bowl. | 1 min |
| In small saucepan, heat cream to boil. | 3 mins |
| Pour over chocolate and let stand for 30 seconds to melt chocolate. | 1 min |
| Stir until chocolate is completely melted. | 2 mins |
| Stir in vanilla extract. | 1 min |
| Scrape filling into small container and cover with plastic wrap. | 2 mins |
| Freeze filling for at least 1 hour (or up to 3 days) or until firm. | 1 hr |
| Remove filling from freezer. | 1 min |
| Divide filling into 12 portions. | 2 mins |
| Shape each portion into a ball and place on plate. | 3 mins |
| Loosely cover with plastic wrap and freeze truffles until ready to use. | 1 hr |
| Baking the Muffins | Time |
|---|---|
| Preheat oven to 350Β°F. | 10 mins |
| Lightly butter 12 (3-inch) muffin cups. | 5 mins |
| Sift together flour, cocoa, baking powder, baking soda, and salt into a medium bowl. | 3 mins |
| Whisk together sour cream, egg, melted butter, and sugar in another medium bowl until combined. | 4 mins |
| Make a well in the center of the flour mixture; add sour cream mixture and stir with a wooden spoon just until combined. | 3 mins |
| Fill each muffin cup 1/3 full. | 3 mins |
| Place frozen truffle in the center of each cup on top of the batter. | 3 mins |
| Spoon the remaining batter into cups, ensuring each truffle is covered. | 5 mins |
| Bake for 15 minutes or until a toothpick inserted into the batter part of muffins comes out clean. | 15 mins |
| Cool muffins in the pan set on a wire rack for 5 minutes. | 5 mins |
| Remove muffins from cups and serve warm or cool completely. | 5 mins |
Nutritional Information (per serving):
- Calories: 252.8
- Fat: 17.6g
- Saturated Fat: 10.8g
- Cholesterol: 52.5mg
- Sodium: 224.5mg
- Carbohydrates: 24.4g
- Fiber: 2.6g
- Sugar: 11.4g
- Protein: 4.1g
Recipe Notes:
- For an extra chocolatey boost, you can add chocolate chips to the muffin batter.
- Ensure the muffin batter completely covers the frozen chocolate truffles to prevent them from leaking during baking.
- These muffins can be stored in an airtight container for up to 3 days, or frozen for longer shelf life.
Serving Suggestions:
Enjoy these Double Chocolate Muffins with a glass of cold milk for the ultimate chocolate indulgence, or serve them alongside a cup of hot coffee for a delightful morning treat. They’re also perfect for packing into lunchboxes or enjoying as an afternoon snack. Whether you’re celebrating a special occasion or simply craving something sweet, these muffins are sure to satisfy your chocolate cravings!
