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…
Starbucks chocolate muffins
Prep time: 15mins
Cook time: 20mins
Makes 12 muffins
Cook time: 20mins
Makes 12 muffins
Ingredients
- 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
Instructions
- 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.
Notes
To get high-domed muffins like in Starbucks: before baking it let the dough rest 5 minutes in the muffin tin before baking. This prevent the dough from overflowing on the sides. Also prefer conventional heat over fanned heat, it helps the muffins to rise. 
It’s too much Cocoa powder, they are really sour muffins with 120 g in the recipie.
I believe it is the sourcream that made it so sour and not the cocoa. As an experienced baker i can see when a recipe is off and that is just way too much. I would use the same weight as the flour max no more, maybe even just 200g of it. Also i would add a pinch of espresso powder as it enhances the flavohr of the chocolate. Sour cream is what makes this recipe mellow and and helps prevent it from drying out as well as the oil and not butter.
These were amazing! Using this recipe base for my other muffins as well. Super moist and gooey yum!
Great recipe, it needs more suger though
Bonjour
Peut-on utiliser l’appareil sans le cacao pour faire des muffins aux myrtilles par exemple?
PS: une dinguerie cette recette, merci.
I made this recipe and it turned out amazing! I usually do not comment on other people’s recipes with the changes I make, because that feels personal — and I truly believe the baker who created this recipe tested it a million times and deserves trust and respect.
However, I did make a few small changes that I think really made a difference and improved the recipe even further (and they deserve to be shared): I used 50% cocoa powder instead of the 100% one called for; I substituted the sour cream with a mix of natural/raw Greek yogurt and heavy cream+ milk (5 heaping tablespoons of 160 g Greek yogurt + 60 g heavy cream+ 60g milk ) since I did not have sour cream — and it turned out rich and gooey; and I added 2 teaspoons of espresso powder to enhance the cocoa flavor.
Finally, I baked the muffins for only 15–17 minutes, which was enough to cook them through without drying them out. They come out of the oven slightly underbaked- which is very important-, but they finish setting as they cool.
I really loved this recipe and I will definitely make it again and again and again…
This is the best chocolate muffin recipe I’ve ever tried. Thank Fashioncooking for share.