Muffins are now a little out of fashion and its a shame because I still very much enjoy eating them at any hour of the day. But I have to say that I never managed to make them beautifully high-domed like at Starbucks…
With the return of the cold, I had a sudden urge to bake a batch of these double chocolate delights. But I was determined to find the secret to perfectly domed muffins: no more fat and flat muffins! Then I came up with this recipe for the perfect Starbucks chocolate muffins copycats. Wait, they might even be better because we can really taste the chocolate, between you and me, we know what’s in it (+1 healthy point, yeah!). Those soft and fluffy chocolate muffins might be the beginning of a new muffin trend in the house…
Cook time: 20mins
Makes 12 muffins
- 250g flour
- 120g unsweetened cocoa powder
- 1 teaspoon of baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 eggs
- 250g sugar
- 100g vegetable oil
- 340g sour cream
- 1 tablespoon of vanilla extract
- 300g dark chocolate chips
- For the decoration: roasted hazelnuts chips and / or more chocolate chips
- Preheat the oven to 190°C. In a large bowl, combine the flour, cocoa powder, baking soda, baking powder and salt.
- In another bowl, mix the eggs and sugar, until the mix whitens. Incorporate the oil, sourd cream and vanilla extract, and mix again.
- Pour the dry ingredients onto the liquid ingredients and mix just enough to incorporate the powders (the dough doesn't have to be smooth, lots of lumps should remain).
- Line your muffin tin with paper cups and divide the dough between the 12 holes. Sprinkle with the hazelnut or chocolate chips.
- Bake in the middle of the oven for 20 minutes (in conventional oven mode if possible). Let the muffins cool down for 10mn in their tin before turning them out on a cooling rack.