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    For the muffin batter
  • 2 cups All-purpose flour

  • ½ cup Unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 (10-ounce package) Mini semi-sweet chocolate chips
  • ½ cup C&H® Light Brown Sugar, packed
  • ½ cup C&H® Granulated Sugar, Easy Baking Tub 
  • 2 Large Eggs
  • ¾ cup Sour cream 
  • ½ cup Vegetable oil 
  • ½ cup Whole milk 
  • 2 teaspoons Vanilla extract
  • ½ teaspoon Instant espresso (optional)

    Topping (optional)
  • 2 tablespoons Flaked Sea Salt

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Bake Time: 12 minutes / Yields: 48 mini muffins
Step 1

Preheat oven to 350°F. Line a mini muffin pan with mini cupcake liners. 

Step 2

In a large mixing bowl, add the flour, cocoa powder, baking soda, and salt. Using a whisk, combine dry ingredients. Add the chocolate chips and stir to ensure that the chocolate chips are coated in the flour mixture. 

Step 3

In another large mixing bowl, and using a wire whisk, whisk the eggs and sugars. Whisk until the ingredients are combined well and the sugars are dissolved. Add the sour cream, oil, and milk. Whisk again to combine ingredients. If using the espresso powder, add it to the vanilla, and then add to the wet ingredients. Whisk the vanilla espresso mixture into the other liquid ingredients. 

Step 4

Pour the liquid ingredients on top of the dry ingredients; and using a rubber spatula, combine ingredients. Mix until just combined, being careful to not overmix. The batter should be thick and shiny. 

Step 5

Using a tablespoon, or two spoons, spoon muffin batter into the liner. A small portion scoop can also be used. The batter should be filled almost to the top of the liner. Top each muffin with flaked sea salt before baking if desired. 

Step 6

Bake muffins on the center rack in oven for 6 minutes. Rotate pan and continue to bake muffins for 6 more minutes, or until a toothpick inserted into a muffin comes out clean. Once muffins have finished baking, place muffin pan on a cooling rack to cool completely. 

Additional Tips

Regular sized muffins can be made instead of mini-muffins. Bake the muffins at 425°F for 5 minutes and reduce the oven temperature to 350°F. Bake muffins for an additional 15-16 minutes, or until a toothpick inserted in a muffin comes out clean. 

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