Rich and decadent, that is what these double chocolate chip muffins are!
If you are a chocolate lover, you need to try these.
My kids love muffins, and I like to have some on hand for a quick breakfast. These are more of a dessert, but who says you can’t eat chocolate for breakfast?
I also like to double or even triple the recipe and freeze some individual ziplocks for an easy snack.
Double Chocolate Chip Muffins
Yield: 12
Prep time: Cook time: Total time:
Ingredients:
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/2 cup milk
- 2 large eggs
- 1 tsp. vanilla extract
- 2/3 cup sour cream
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips
Instructions:
- Preheat oven to 375F and line 18 muffin cups with cupcake liners (or lightly grease and flour).
- In large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well-combined.
- Gently fold in sour cream until just-combined.
- In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in 1 1/2 cup chocolate chips.
- Scoop chocolate muffin batter into prepared muffin tin, filling 2/3-3/4 of the way full.
- Sprinkle tops of muffins with remaining chocolate chips.
- Bake on 375F (toothpick inserted in center should come out with few slightly fudgy crumbs.)
- Recipe found on SugarSpunRun
You will not regret making these!
xoxo, Melaine