I’m obviously still riding on the high of the Risa Chocolates I reviewed a few days ago by writing about these Chocolate-Potato Chips Muffins today. I think this recipe is a good one to write about at this point since it fits with the unique chocolate flavors of the Risa brand.
I feel like there will be two reactions to these muffins: on one side are the people curious to try, while on the other side are those probably giving this post a skeptical look already haha! I understand it’s not about being non-adventurous. This is just a highly unusual muffin. You certainly don’t see it everyday, and to me that was the draw.
I talked about how much I love these amazing Sweet & Salty Chocolate Chip Cookies before, because they just really introduced a completely different choco chip cookie experience to my tastebuds. Apart from the crunch given by the chips, they also add a certain saltiness that both balances out the sweet and somehow also highlights it. I can’t explain. I’m just such a huge fan of the chocolate and salt combo!
[READ ALSO: Sweet & Salty Chocolate Chip Cookies Recipe]
Compared to those, I would say these Chocolate-Potato Chips Muffins are a more straightforward chocolate plus potato chip combo in a dessert. You can really see and taste both the chocolate and potato chip elements in every bite you make.
If you’ve ever had Royce’s Chocolate-Coated Potato Chips, this flavor combo wouldn’t be so new to you. As I mentioned, I am a huge fan of having both sweet and salty in one dessert, so this appealed to me quite a bit when I first came across it.
I can imagine serving these during a picnic or as some sort of afternoon snack on gameday. Or maybe a pool party or something? It’s a fun one!
These really interesting muffins were introduced to me by The Cupcake Project. They are made like any normal chocolate muffin but then are topped with potato chips at the end. I picked sea salt flavored potato chips just to make sure I get the saltiness I was looking for, but I imagine you can do half potato chips and half crushed salted pretzels to top these. (Just like with the cookies I shared a link to above!)
Now because of them chips, these are best eaten on the day they are made. You can store leftovers in an airtight container up until the next day, but the chips become hard the longer you keep these around.
- 60 grams bittersweet chocolate, chopped
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup natural or dutch-processed cocoa powder
- ¼ cup (1/2 stick) unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- ½ cup + 1 tablespoon vegetable or canola oil
- 2 teaspoons vanilla extract
- ⅓ cup full-fat sour cream
- ½ cup water
- 2 cups salty potato chips, crushed into small pieces
- 1. Preheat oven to 350°F (180°C). Line your cupcake tin with paper liners and set aside. Melt the chopped chocolate in the microwave, mixing in 30 second intervals until smooth. Set aside to cool.
- 2. In a medium bowl, sift together flour, salt, baking soda, and cocoa powder. Give the dry ingredients a whisk to make sure they are mixed together well after sifting. Set aside.
- 3. In a medium bowl, mix together butter and sugar until fully combined and resembling wet sand. (You can also use a stand mixer or hand mixer.)
- 4. Add in the cooled melted chocolate and mix until just combined. One at a time, mix in the eggs and egg yolks, until just combined.
- 5. Beat in the oil, vanilla extract, and sour cream until just combined.
- 6. Add the flour-cocoa mixture to the wet ingredients in three additions, mixing just until combined after each addition. Add in the water and mix just until the batter comes together. Avoid overmixing the batter.
- 7. Fill cupcake liners 3/4 of the way full. Sprinkle the crushed chips evenly over the batter. (You may not end up using it all.) Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- 8. Immediately transfer the muffins to a cooling rack from the tin. Allow to cool completely since the muffins are best at room temperature. They are also the best on the day they are made, but if you must store them, loosely cover at room temperature and serve within 24 hours.
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