Description
I love these tender, moist hot chocolate muffins with their rich cocoa flavour and a gooey marshmallow centre. They’re packed with melty semi-sweet chocolate chips and have a
- I find these muffins are at their best on the day they’re baked, especially when they’re still a bit warm. Store any leftovers in an airtight container at room temperature for up to 3 days.
- If you don’t have sour cream, you can substitute it with an equal amount of full-fat plain Greek yogurt or buttermilk. Just be sure to use a full-fat option for the best texture.
- When you’re adding the marshmallow fluff, try to keep it centred in the middle of the batter. This helps prevent it from spreading too much and sticking to the muffin liner during baking.
soft crumb that’s hard to resist. An easy recipe for bakery-style hot chocolate muffins, no mixer needed.
Ingredients
Dry ingredients
- 1 1/2 cup (180g) all purpose flour
- 1/2 cup (60g) Dutch-processed cocoa powder
- 3/4 cup (150g) granulated sugar
- 2 tsp (8g) baking powder
- 1/2 tsp (2g) baking soda
- 1/2 tsp (3g) salt
- 1/2 tsp (2g) espresso powder, optional, for deeper chocolate flavour
Wet ingredients
- 1/2 cup (120ml) milk
- 1/2 cup (120g) full-fat sour cream, room temperature
- 2 large eggs, room temperature
- 1 tsp (5ml) vanilla extract
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (56g) unsalted butter, melted and cooled slightly
Mix-ins
- 1 cup (170g) semi-sweet chocolate chips
Filling
- 1/3 cup (80g) marshmallow fluff
Instructions
- Preheat your oven to 425℉ (220℃) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, salt, and espresso powder (if using).
- In a separate medium bowl, whisk the milk, sour cream, eggs, vanilla extract, vegetable oil, and melted butter until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. A few lumps are fine; avoid overmixing.
- Gently fold in the chocolate chips, reserving about 1/4 cup for topping the muffins.
- Scoop about half of the batter evenly into the prepared muffin cups, filling each approximately one-third full.
- Spoon 1 teaspoon of marshmallow fluff into the centre of the batter in each muffin cup.
- Divide the remaining batter evenly among the cups, covering the marshmallow fluff, and top with the reserved chocolate chips.
- Bake for 5 minutes at 425℉ (220℃), then reduce the oven temperature to 375℉ (190℃) and continue to bake for another 17-20 minutes, or until a toothpick inserted into the centre of a muffin (avoiding the marshmallow core) comes out with moist crumbs attached.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
I find these muffins are at their best on the day they’re baked, especially when they’re still a bit warm. Store any leftovers in an airtight container at room temperature for up to 3 days.
If you don’t have sour cream, you can substitute it with an equal amount of full-fat plain Greek yogurt or buttermilk. Just be sure to use a full-fat option for the best texture.
When you’re adding the marshmallow fluff, try to keep it centred in the middle of the batter. This helps prevent it from spreading too much and sticking to the muffin liner during baking.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Muffins
- Method: Baking