Friday, August 6, 2021

Chocolate Muffins



2 large eggs

3/4 cup sour cream 

1/2 cup milk

2 teaspoons vanilla extract 

1-3/4 cups all-purpose flour 

2/3 cup unsweetened cocoa powder 

1 cup granulated sugar 

1 1/2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 cup semi-sweet chocolate chips

1/2 cup vegetable oil 


Preheat oven to 425F and line a muffin tin with papers.

Sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar into a large bowl. Whisk together and set aside.

In a separate bowl combine the eggs, vanilla, vegetable oil, sour cream, and milk then whisk together.

Set aside about 1/3 cup of the chocolate chips for the muffin tops.

Pour the wet into the dry and fold together using a spatula, mixing until almost combined. Sprinkle in the remaining chocolate chips and mix until the batter is just combined and the chocolate chips have been distributed.

Fill the muffin papers to the top and sprinkle with the reserved chocolate chips. Bake at 425F for 6 minutes then reduce to 350F and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean

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