@_christianpaul: S’mores Muffins Yield: 12 jumbo or 18 standard Bloom * ¾ cup (75 g) Dutch-process cocoa powder * ½ cup (120 g) very hot water or hot coffee Whisk until smooth and let cool slightly. Muffin: * ¾ cup (170 g) unsalted butter, softened * 1¾ cups (350 g) granulated sugar * 3 large eggs * 2 tsp vanilla extract * (Optional) 1 tsp espresso powder * Bloomed cocoa mixture * 2½ cups (300 g) all-purpose flour * ½ tsp salt * 1 Tbsp baking powder * 1 cup (240 g) full-fat sour cream * 1½–2 cups chocolate chunks (milk, dark, or a mix) 1. Cream butter and sugar until very light and fluffy (4–5 minutes). 2. Beat in eggs one at a time. 3. Mix in vanilla (and espresso powder if using). 4. Mix in the cooled cocoa bloom. 5. Whisk together flour, salt, and baking powder. 6. Fold dry ingredients into the batter just until mostly combined. 7. Fold in the sour cream. 8. Fold in the chocolate chunks. 9. Fill muffin cups almost to the top for large domes. 10. Add coarse sugar or streusel if desired. Bake exactly like your blueberry muffins: * 425°F (218°C) for 8–10 minutes * Without opening the oven, reduce to 375°F (190°C) and bake another 18–24 minutes, depending on muffin size. Graham cracker streusel: * 120 g graham cracker crumbs (about 1 sleeve) @nabiscoofficial @Honey Maid * 40 g all-purpose flour * 35 g light brown sugar * 20 g granulated sugar * ¼ tsp kosher salt * ¼ tsp cinnamon (optional) * 55 g cold unsalted butter, cubed Graham cracker crust: * 150 g graham cracker crumbs * 35 g granulated sugar * Pinch of salt * 60 g unsalted butter, melted #smores #muffins

Christian Paul | Chocolatier

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Thursday 16 July 2026 13:12:36 GMT