Chocolate Muffins (Air Fryer or Oven)
These EPIC chocolate muffins, full of milk and dark chocolate chips, are super easy to make and you can bake them in your air fryer or the oven. A great chocolatey treat any time of the day!
Servings: 10 - 12
Calories: 421kcal
Equipment
Ingredients
Wet ingredients
- 265 g (1 cup + 2 tbsp) sour cream
- 3 eggs , large eggs in the US / medium eggs in the UK
- 65 ml (¼ cup + 2 tsp) vegetable oil
- 2 tsp vanilla bean paste or extract
Dry Ingredients
- 270 g (1 ⅓ cups) flour , plain / all purpose
- 3 tsp baking powder
- ¼ tsp salt
- 150 g (¾ cup) soft light brown sugar
- 50 g (½ cup) cocoa powder
You will also need
- 250 g (1 ¼ cups) chocolate chips , a mix of milk and dark
Instructions
- Add the sour cream, vegetable oil, eggs and vanilla into a measuring jug or mixing bowl and stir well to combine.265 g (1 cup + 2 tbsp) sour cream, 3 eggs, 65 ml (¼ cup + 2 tsp) vegetable oil, 2 tsp vanilla bean paste
- Combine the dry ingredients – flour, sugar, cocoa powder, baking powder and salt – in a mixing bowl, stirring well so that the dry ingredients are well combined.270 g (1 ⅓ cups) flour, 3 tsp baking powder, 1/4 tsp salt, 150 g (¾ cup) soft light brown sugar, 50 g (½ cup) cocoa powder
- Add the dry to the wet ingredients and mix together to combine. Avoid over mixing the batter – just stir until there are no dry streaks of flour.
- Fold the chocolate chips into the batter, reserving some to top the muffins with.250 g (1 ¼ cups) chocolate chips
- Divide the batter between 10 large tulip muffin cases or up to 12 standard muffins cases. If you are baking in an air fryer you might want to double or triple the cases so that they are sturdier. Top each muffin with a few chocolate chips.
To Air Fry
- Preheat the air fryer to 170°C (340°F). Place the muffin cases in the air fryer basket, spaced slightly apart. Bake for 24 minutes, or until the muffins are well risen and a toothpick inserted in the middle comes out clean. If the toothpick comes out with wet batter or lots of moist crumbs you will need to bake for a little longer.
To Oven Bake
- Preheat the oven to 190°C (375°F). Place the cases into a muffin tray and bake for 20-25 minutes. Transfer to a wire rack and cool slightly before serving.
Video
Notes
- Store the cooled muffins in a cake container at room temperature for up to three days. They taste best when served slightly warm, so that the chocolate chips melt slightly. You can reheat them in the microwave, oven of the air fryer.
- You can also freeze the muffins for up to three months. Wait for them to cool down first then wrap in cling film and place in ziplock bags. Thaw overnight in the fridge or on place on the kitchen counter for a few hours.
- Drop a small chocolate truffle into each muffin prior to baking to make the muffins EXTRA CHOCOLATEY. Just don't bite into one straight out of the oven or you will burn your mouth!
- You can bake these muffins in silicone cases if you prefer. I particularly like these when baking in the air fryer. Mist them with a little cake release prior to adding the batter.
Nutrition
Calories: 421kcal | Carbohydrates: 57g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 92mg | Potassium: 369mg | Fiber: 3g | Sugar: 31g | Vitamin A: 236IU | Vitamin C: 0.2mg | Calcium: 127mg | Iron: 2mg
