Double Chocolate Muffins
Insanely decadent, these tasty Double Chocolate Muffins are perfect to enjoy anytime with a cup of coffee or a tall glass of milk.
Ingredients
- 1¾ cups unbleached all-purpose flour, sifted
- 1 cup granulated sugar, sifted
- ⅓ cup dark cocoa powder, sifted
- 1 tsp. baking powder, sifted
- ½ tsp. baking soda, sifted
- ½ tsp. ground Himalayan pink salt, sifted
- 1 tsp. instant espresso coffee, sifted
- 2 large beaten free-range eggs, room temperature
- ¾ cup 5% sour cream, room temperature
- ½ cup whole milk, room temperature
- ½ cup canola oil or grapeseed oil tips & tricks
- 1 tsp. pure vanilla extract
- 1 ½ cups semi-sweet chocolate chips, plus more for the tops
Directions
- Preheat oven to 425ºF, and line a 12-cup muffin pan with paper liners or grease with cooking spray; set aside.
- In a large bowl, sift flour, sugar, cocoa powder, baking powder, baking soda, salt, and instant espresso coffee; whisk and set aside.
- In another bowl, mix beaten eggs with sour cream, milk, oil, and extract.
- Add wet ingredients to dry ingredients. Stir until just combined. Fold in 1 ½ cups chocolate chips until evenly distributed.
- Spoon the batter into the prepared muffin pan until almost to the top. Sprinkle a few chocolate chips on top of muffins.
- Transfer to the preheated oven and bake for 5 minutes.
- Reduce the temperature to 350ºF and continue baking for 16 to 18 minutes, or until a cake tester inserted in the center comes out clean with just a few crumbs.
- Remove from the heat, allow the muffins to cool in the pan before unmolding and transferring them to a wire rack to finish cooling.
- Place leftovers in a container and store on the counter for 5 days or in the fridge for a week. They can be frozen for up to 3 months.