Candy Topped Chocolate Muffins
Candy Topped Chocolate Muffins are one of my family’s favorite treats. I love these muffins for several reasons. First of all, they are great for many occasions. They make a great breakfast, or after school snack. And, they are also great to serve at brunch or a birthday party. Secondly, this recipe uses ingredients I always have in my house. Thirdly, this is a very quick recipe to prepare. And, lastly, these muffins taste absolutely delicious.
The Equipment Needed
- A Muffin Pan- You will need a standard 12 cup muffin pan for this recipe.
- A Food Scale- For perfect results, please weigh your flour and sugar.
- A Sifter- Use a sifter to sift together your dry ingredients.
- An Electric Mixer- Of course you can easily mix these by hand, but I used my mixer.
The Ingredients Needed for Candy Topped Chocolate Muffins
- Eggs- Be sure and use large eggs.
- Sugar- Use white granulated sugar.
- Butter- Please use unsalted butter.
- Milk- Use whole milk.
- Sour Cream- Be sure to use full fat sour cream.
- Cocoa Powder- Use unsweetened cocoa powder. I used Hershey’s brand.
- Chocolate Chips- I used Guittard brand.
- Candy Coated Chocolates- I used m&m brand.
How I Made my Muffins
- First, I let all my ingredients come to room temperature. I also melted my butter in a small saucepan, and then let it cool.
- Next, I sifted together all the dry ingredients.
- Then, I mixed together the wet ingredients.
- Next, I stirred the dry ingredients into the wet ingredients. At this point, be careful to not over stir. Everything should be just combined.
- Then, I divided the batter evenly between all the muffin cups.
- Next, I baked the muffins for 15 minutes. I added the candy coated chocolates and baked them five minutes more.
If you love chocolate muffins, you simply must try these scrumptious Candy Topped Chocolate Muffins.
Candy Topped Chocolate Muffins
Chocolate chocolate chip muffins topped with candy coated chocolates.
Equipment
- 12 cup standard muffin pan
Ingredients
- 1¾ cups all purpose flour (210g)
- ⅔ cup unsweetened cocoa powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 large eggs, at room temperature
- 1 egg yolk, at room temperature
- 1 cup sugar (200g)
- 10 tbsp. unsalted butter, melted and cooled
- ½ cup whole milk, at room temperature
- ½ cup sour cream
- 1 tsp. vanilla extract
- ½ cup chocolate chips
- ½ cup candy coated chocolates
Instructions
- Preheat the oven to 350 degrees and line the muffin cups with 12 cupcake liners.
- Sift together the flour, cocoa, baking soda, and salt into a bowl, and set aside.
- In a mixing bowl, beat together the sugar and eggs. Add the butter, milk, vanilla and sour cream. Then add the dry ingredients and stir until just combined. Stir in the chocolate chips.
- Divide the batter between the muffin cups. Bake for 15 minutes.
- Add the candy coated chocolates to the top of each muffin and bake five minutes more. They're done when they spring back when lightly touched.
- Let them cool in the pan on a wire rack for five minutes, and then remove them from the pan to continue cooling. Serve warm or cooled.
Tried this recipe?Let us know how it was!
