The Best Double Chocolate Muffins




The Best Double Chocolate Muffins Makes a dozen muffins.

INGREDIENTS
  • 2/3 cup white sugar
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder (I used Hershey's Special Dark)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream (you can sub yogurt)
  • 1 cup mini chocolate chips (regular sized chocolate chips are fine too, but I prefer mini for these!)
Optional Glaze:
  • 1 1/2 cups powdered sugar
  • 2-4 tablespoons milk
INSTRUCTIONS
  1. Preheat oven to 375ºF. Place 12 muffin liners in the pan. 
  2. Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined. 
  3. Add the flour, cocoa, baking powder and salt. I stir the baking powder and salt into the flour right on top of the wet ingredients so I don't have to get out another bowl. Once the baking powder and salt are pretty well distributed in the flour, stir them into the wet ingredients until combined. Don't overmix. Just stir until it's no longer lumpy. 
  4. Stir in the sour cream just until well distributed. Fold in the chocolate chips (I reserve about two tablespoons for the top so some will be visible on the crown of the muffin).  
  5. Evenly distribute the batter in the muffin tin. If you saved some chocolate chips for the top, sprinkle them on now.
  6. Bake muffins for about 20 minutes or until a toothpick insterted comes out clean (be aware that the toothpick may hit a melted chocolate chip).
  7. Combine the glaze ingredients, if using, and pour over cooled muffins. 

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