Double Chocolate Chip Muffins
Double Chocolate Chip Muffins are full of rich, moist and delicious bites that make for a wonderful treat any time.
Servings: 18
Calories:
Equipment
- Muffin Tins
Ingredients
- 224g (1 ⅔ cups) all-purpose flour
- 71g (½ cup) unsweetened cocoa powder
- 2 cups (divided) semi-sweet chocolate chips
- 1 cup granulated white sugar
- 1 cup sour cream (full fat) room temperature
- ½ cup boiling/hot water
- ½ cup vegetable or canola oil
- 1 tbsp instant coffee optional
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs room temperature
Instructions
- Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
- In a bowl: add flour, salt, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
- In a separate bowl: add cocoa powder, instant coffee and hot boiling water. Mix until it dissolves. Add sugar, eggs, sour cream, vanilla extract, oil and mix everything together.
- Combine wet and dry ingredients together. Mix until well combined. Add 1 ½ cups of chocolate chips and fold with spatula.
- Use an ice cream scooper or spoon - fill up to ⅔ of the muffin tin. Add chocolate chips on top of the batter.
- Bake for 17 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.