United States · North America

Chocolate Muffins with Chocolate Icing

Name: Chocolate Muffins with Chocolate Icing
Prep time: 20 min
Cook time: 20 min
Yield: 12 muffins
Cuisine: United States
Ingredients: 200 g (1 2/3 cups) all-purpose flour; 50 g (1/2 cup) cocoa powder; 200 g (1 cup) sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 large eggs; 120 ml (1/2 cup) milk; 120 ml (1/2 cup) vegetable oil; 120 g (1/2 cup) sour cream or plain yogurt; 1 tsp vanilla; 150 g (1 cup) chocolate chips; 100 g (3.5 oz) dark chocolate; 60 g (4 tbsp) butter; 60 g (1/2 cup) powdered sugar; 2 tbsp cocoa powder; 2–3 tbsp milk; Sprinkles to finish (optional)

Rich cocoa muffins under a glossy chocolate glaze

🛂 Passport Stamp No.001 · Postmarked in United States

👦 Baked by Axl

20m

Prep

20m

Bake

12 muffins

Makes

Easy

Level

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Postmark · United States

🏛 A little history

Muffins are an American quick bread — leavened with baking powder instead of yeast and baked in individual cups. They became a breakfast and bakery staple through the 19th and 20th centuries.

The chocolate muffin is a modern favorite: enriched with cocoa and chocolate chips for a deep, tender crumb. Crown it with a chocolate icing and it blurs the line between muffin and cupcake — in the best way.

👩‍🍳 Let's bake!

Heat the oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners.
Whisk the dry ingredients: flour, cocoa, sugar, baking powder, baking soda, and salt.
In another bowl whisk the wet ingredients: eggs, milk, oil, sour cream, and vanilla.
Pour the wet into the dry and stir until just combined — a few lumps are fine. Fold in the chocolate chips; do not overmix.
Divide the batter among the cups, filling them nearly full for tall domes. Bake 18–22 minutes, until a tester comes out with moist crumbs.
Cool the muffins completely on a rack before icing.
Make the icing: melt the chocolate and butter together, then stir in the cocoa, powdered sugar, and enough milk to make a thick, spreadable glaze.
Swirl or spread the icing over each cooled muffin and add sprinkles if you like.

💡 Chef Axl's tips

Don't overmix — lumpy batter makes tender muffins; overworked batter turns them tough.
Fill the cups high for bakery-style domed tops.
Ice only once the muffins are fully cool, or the glaze slides off.