Double Chocolate Muffins

Ingredients

• 2 cup all-purpose flour (AP flour)
• 1 cup sugar
• 0.5 cup cocoa powder
• 1 tsp baking soda
• 0.5 tsp salt
• 2 eggs (large)
• 0.75 cup sour cream
• 0.5 cup vegetable oil
• 0.5 cup milk
• 1.5 cup chocolate chips (divided; use lots)

Steps

1. 1

   Preheat your oven to 425°F (218°C).

2. 2

   In a large mixing bowl, combine the eggs, milk, vegetable oil, and sour cream. Whisk together until the wet ingredients are well combined.

3. 3

   Sift the dry ingredients (flour, sugar, cocoa powder, baking soda, and salt) into the wet ingredients.

4. 4

   Fold the mixture together until well combined, being careful not to overmix the batter.

5. 5

   Add a generous amount of chocolate chips to the batter and fold them in until evenly distributed.

6. 6

   Line a muffin pan with paper liners. Fill the liners with batter and top each muffin with additional chocolate chips.

7. 7

   Place the muffins in the preheated oven and bake at 425°F (218°C) for 5 minutes.

8. 8

   Keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and bake for an additional 15-18 minutes, or until a toothpick inserted into the center comes out clean.

9. 9

   Remove the muffins from the oven and let them cool in the pan before serving.

Notes

This recipe uses a high-temperature start (425°F) to lift the muffin tops quickly, followed by a lower temperature to cook the centers without burning the exterior. Ensure you do not overmix the batter once dry ingredients are added to keep the texture light.

Nutrition per serving

• muffins
• chocolate
• breakfast
• dessert
• baking
• double chocolate
• kid-friendly