Cocoa powder and semi-sweet chocolate chips make this Double Chocolate Muffin recipe a delicious delight!
One of the things I love about muffins are the portability factor. You can be in a hurry, on your way out the door and can still grab one to eat in the car. You can put a few in a Ziploc bag and take them to soccer practice, or to have as a snack during a long class/meeting. My Double Chocolate Muffins are here to be a breakfast/snack BFF, to assist you in your quest for something easy and delicious to eat when in a hurry. Or while taking a cleaning break at home - because any good housecleaning deserves a snack break!
Double Chocolate Muffins - on the go or at home, they are a snack BFF! Recipe on bakesinslippers.com #muffins… Click To Tweet
Double Chocolate Muffins
Author: Bakes In Slippers
Serves: 12 muffins
Ingredients
- ½ cup butter at room temp (I use Plugra)
- ¾ cup sugar
- ½ cup brown sugar
- 2 eggs
- ⅔ cup sour cream
- 5 T whole milk
- 2 cup AP flour
- 1 tsp baking soda
- 2 T cocoa powder
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 and line a muffin tin with 12 liners.
- Beat butter and both sugars on medium high speed in an electric mixer for 5 minutes or until fluffy.
- Add eggs, sour cream and milk and beat on medium speed until well combined.
- In a bowl mix flour, baking soda and cocoa powder, stirring well and adding to muffin mixture on low speed.
- Once wet/dry ingredients are mixed together well (careful not to overmix) add chocolate chips and mix on low speed for 30-40 seconds.
- Place batter about ¾ full in each muffin liner and place muffin tin on a baking sheet.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Remove from oven and let cool on a cooling rack for ten minutes.
- Can be kept for three days wrapped tightly at room temp.
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