Double Chocolate Muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 2 large eggs
- 1 cup sour cream
- 1/3 cup milk
- 1/2 cup melted butter
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips or chocolate chunks Enjoy life
Instructions
- Preheat your oven to 375°F. Line a 12 count muffin tin with paper liners, and set aside.
- In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk together, and set aside.
- In a large bowl, combine brown sugar, eggs, sour cream, milk, melted butter, and vanilla. Whisk together until well incorporated.
- Pour your dry ingredients over the wet ingredients, and mix together until just combined. Add chocolate chips/chunks in and mix to evenly disperse. try not to over mix once the flour is added!
- Portion the muffin batter into your muffin cups, filling each one to the very top (for an extra dramatic muffin top!) Bake the muffins in the center of your preheated 375°F oven for 15 to 20 minutes, or until a butter knife inserted into the center comes out clean of batter.
- Cool the muffins for 10 minutes in the pan, then turn onto a wire rack to cool completely to room temperature, or until slightly warm!
Notes
These muffins freeze well. Store them in an airtight container in the freezer for up to 3 months. Just thaw at room temperature or microwave for a few seconds before serving.