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Baking recipe · from the recipe book

Mocha Double Chocolate Sour Cream Muffins

Deep, dark chocolate muffins with a whisper of espresso, a tender sour-cream crumb, melty chocolate chip pockets and a crackly sugar top.

Mocha Double Chocolate Sour Cream Muffins

Ingredients

  • 1¾ cups220 gAll-purpose flour
  • ½ cup50 gUnsweetened cocoa powdersifted
  • ¾ cup170 gGranulated sugardivided: 150 g for batter, 20 g for topping
  • 1¾ tsp8 gBaking powder
  • ¾ tsp4 gBaking soda
  • ½ tsp3 gSalt
  • 2 shots60 gEspressohot
  • ¾ cup180 gSour creamroom temperature
  • ⅓ cup (80 ml)80 gWhole milk
  • 2 large100 gEggsroom temperature
  • ⅓ cup85 gUnsalted buttermelted and slightly cooled
  • 2 tsp8 gVanilla extract
  • 1 cup150 gSemisweet chocolate chipsdivided: 130 g for batter, 20 g for topping

Steps

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  2. Melt the butter and let it cool slightly while you prepare the rest.
  3. In a small bowl, whisk the unsweetened cocoa powder into the hot espresso until smooth; let this cocoa-espresso paste cool for 5 minutes.
  4. In a large bowl, whisk the flour, the 150 g portion of the sugar, the baking powder, the baking soda and the salt.
  5. In a medium bowl, whisk the eggs, sour cream, whole milk, melted butter and vanilla until smooth, then whisk in the cooled cocoa-espresso paste.
  6. Pour the wet mixture into the flour mixture and fold with a spatula until just a few streaks of flour remain.
  7. Fold in the 130 g portion of the chocolate chips just until evenly spread; the batter will be thick.
  8. Divide the batter among the 12 cups, filling them nearly full. Top with the remaining 20 g of chocolate chips, then sprinkle with the remaining 20 g of sugar.
  9. Bake 5 minutes at 400°F (200°C), then lower the oven to 350°F (175°C) without opening it and bake 13 to 15 minutes more, until a toothpick in the center comes out clean apart from melted chocolate.
  10. Cool in the pan 5 minutes, then move the muffins to a rack and cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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