If you are craving chocolate, these double chocolate chip muffins is the answer.
You will defiantly need to wash this one down with a full glass of milk.
1/2 cup butter, softened
2/3 cup cocoa powder
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
3/4 cup milk
1/3 cup sour cream or yogurt
2 cups all-purpose flour
2 cups chocolate chips
I used a whole wheat flour in place of the all-purpose flour. I have to say I could slightly taste the difference in the whole-wheat flour compared to the all-purpose flour.
I know it is not good to lick the bowl or your fingers, but who can resist when the batter looks this good.
1. Pre-heat oven to 350. Lightly grease muffin pan or use muffin liners.
2. In a large mixing bowl beat together butter, cocoa powder, sugar, baking powder, salt and vanilla until fluffy. Beat in eggs, add milk and sour cream. Mix well and stir in chocolate chips.
3. Place batter into muffin cups, they will be full. I like to place extra chocolate chips on top before baking.
4. Bake for 28-30 minutes, or until a toothpick inserted in center comes out clean. Remove from oven, cool completely.
I love to eat my muffins fresh from the oven. What about you warm or cold muffins?
recipe adapted from: Cinnamon and Spice & Everything Nice
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