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Delicious Double Chocolate Muffins

Print Recipe
Course brunch, Snack
Cuisine American

Ingredients
  

  • 1/2 Cup Milk
  • 1/2 Cup Vegetable Oil
  • 3/4 Cup Full fat sour cream I use Daisy!
  • 2 Large Eggs
  • 1 Teaspoon Vanilla extract
  • 1 1/2 Cups Milk Chocolate chips
  • 3/4 Teaspoon salt
  • 1 Teaspoon Baking soda
  • 1/3 Cup Cocoa powder
  • 1 Cup Granulated sugar
  • 2 Cups All purpose flour

Instructions
 

  • Preheat oven to 425°
    2. Prepare a 12 count muffin tin with non-stick spray. (You may have a small amount of leftover batter. You can make 1-2 extra muffins if desired, or discard the excess).
    3. Whisk the dry ingredients together and set aside.
    4. Mix together eggs, sour cream, oil, milk, and vanilla extract until well combined.
    5. Pour the wet ingredients into the dry ingredients and fold together until well mixed. Avoid over-mixing.
    6. Spoon the batter into the cupcake tin (you may add liners if desired) filling them to the top of the tin.
    7. Bake muffins for 5 minutes at 425°, and then while keepin the muffins in the oven, lower the temperature to 350°. Bake for an additional 15-16 minutes or until a toothpick test shows clean. (Total time, about 20 minutes).
    8. Cool muffins for about 10-15 minutes and then move to a cooling rack. Extra muffins can be covered and stored, however I have found that they get a little too moist if kept in an airtight bag. Refrigerating them does help!
Keyword Chocolate