What I like to do is warm a chocolate chocolate-chip muffin in the microwave for about 5 seconds and enjoy it with a cup of milky coffee for breakfast.
That way, the chocolate is melty and the inside is soft as can be, even after several days in the refrigerator. Strangely, I prefer these muffins after they’ve been stored in a container; they get moister.
As you can see, these aren’t your run of the mill chocolate muffins. There’s sour cream for extra richness.
I even took a little inspiration from Mexican coffee; there’s a dash of espresso powder and canela to compliment the cocoa.
To be frank, I just adapted this recipe a bit from my reliable chocolate almond cupcake recipe because I found myself eating those for breakfast (minus the frosting). Unfortunately, the recipe was not easy to scale down. So…
You will have chocolate muffins galore. Is it a good thing or a bad thing that you will have 30 muffins? Hey, at least they store well. You can freeze these, no problem, and at 121 calories each, they’re pretty small.
What is canela?
Canela has the same flavor profile as those Hot Tamales candies; it’s pretty similar to cinnamon, but the bark is more crumbly. I like to grind it into a fine powder and use it to make Mexican hot chocolate, brownies, and as a garnish over vanilla ice cream.
The best way I’ve found to grind this type of cinnamon is to break it up and add it to a dedicated spice grinder (just a coffee bean grinder).
How to Make Chocolate Chip Muffins with Chocolate Chips
Before you begin, set the butter on the counter for about 1 hour; you want the butter to be cool, yet soft.
Preheat the oven to 350°F.
Set up a stand mixer with a paddle attachment and begin to cream the butter with the sugar until it’s fluffy.
Add the eggs and mix on low until fully incorporated. Then add the vanilla, sour cream, and espresso powder (if using) – mixing in between each addition.
Measure the dry ingredients and whisk them together.
Mix both the dry mixture and buttermilk, alternating between them, into the wet mixture until no streaks remain. Try to avoid over-mixing. Add the chocolate chips and fold them into the batter with a spatula.
Be sure to fill the muffins only half full so that they don’t over-flow. Please note that if you over-fill them, the tops will likely tear off.
Smooth the batter and tap hard to avoid air pockets from forming. Sprinkle the canela on top and bake for about 20 minutes on the center rack.
As soon as you remove the muffins, top with extra chocolate chips if you like. This is just for a pretty appearance.
Cool and remove from the tray.
How to Store and Freeze Muffins
Muffins may be stored for up to 5 days in the refrigerator in a sealed container and taste best if warmed in the microwave for a few seconds. You may also freeze the muffins in a seal-able bag for up to 1 month and defrost until warmed through in the microwave (use the defrost setting).
Best Baking Tip
For the perfect rise, it’s important to keep the oven door closed and to bake these on the center rack. Since there are so many, I usually do 1-2 trays of 12-each at a time and then a third, partially full tray.
More Chocolate Desserts
Double Chocolate Chip Muffins
- 3/4 cup unsalted butter 1 1/2 sticks at room temperature
- 1-2/3 cups granulated sugar
- 2 large eggs
- 3/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder (optional)
- 2 cups all-purpose flour spooned and leveled
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk *
- ½ cup bittersweet chocolate chips plus extra for topping
- 1 tsp ground canela or cinnamon (optional)
- Preheat oven to 350°F and prepare 2 muffin trays with liners; this recipe makes about 30 muffins.
- Cream the butter and sugar on low with a hand mixer or stand mixer fitted with paddle attachment. After 1 minute, increase the speed to medium-high and continue beating for 2 minutes until creamy and light. Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla, and espresso; mix well.
- In a separate bowl, whisk the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating on low after each addition. Use a spatula to fold in the chocolate chips in (scooping along the bottom especially) to incorporate everything *just until you don't see any streaks* but avoid over-mixing.
- Spoon the fluffy batter into the cupcake liners only halfway (this is imperative! Only halfway!). Smooth the tops, then bang the tray hard on the counter to release any air pockets. Top with canela (if using). Bake on the middle rack until a toothpick inserted in the center comes out clean, 19-21 minutes. Straight out of the oven, top with extra chocolate chips, if desired. Cool completely, then remove.
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