Description
In these Double Chocolate Chip Muffins, a generous helping of semi sweet chocolate chips is folded into a rich moist muffin batter made with premium baking cocoa. I love to prepare them for potlucks, birthdays and special holidays where chocolate is a must, like Valentine’s Day and Easter.
Ingredients
- 2 cups Flour, All Purpose
- ½ cups Sugar
- ½ cups Brown Sugar
- ½ cups Unsweetened Cocoa Powder
- 1-½ teaspoon Baking Soda
- 2 Large Eggs, Beaten
- 1 cup Sour Cream
- ½ cups Plus 2 Tablespoons Canola Oil
- ½ cups Milk (preferably Whole Or 2%)
- 1 teaspoon Vanilla Extract
- 1-¾ Semi-sweet Chocolate Chips, Divided
Preparation
Preheat oven to 400ºF. Grease and flour 18 muffins holes (see notes).
In a large bowl, whisk flour, sugar, brown sugar, cocoa powder and baking soda. In a medium bowl, whisk beaten eggs, sour cream, canola oil, milk and vanilla. Pour wet ingredients into dry ingredients. Mix just until almost incorporated. Add 1 1/4 cups chocolate chips. Finish mixing just until blended.
Fill prepared muffin cups 3/4 full and sprinkle the tops with remaining chocolate chips. Bake for 5 minutes. Reduce oven to 350ºF and bake for 12–15 minutes or until muffins spring back lightly when touched.
Cool for 10 minutes before carefully removing the muffins from the pan. The chocolate chips on the top will be very so soft so take your time.
Note: You can work with one muffin pan but keep the batter in the refrigerator while you are baking the first batch. Work as quickly as possible. Wash and dry your muffin pan and respray with nonstick baking spray before baking the second batch.
