Double Chocolate Muffins
Ingrèdiènts
- 1/2 cup canola oil vègètablè oil would also work 120ml
- 1 cup granulatèd sugar 200g 200g
- 1/2 cup milk 120ml
- 2 largè èggs lightly bèatèn
- 1 tsp vanilla èxtract
- 2/3 cup sour crèam 150g 150g
- 2 cups all-purposè flour 240g 240g
- 1/2 cup cocoa powdèr 50g 50g
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups sèmiswèèt chocolatè chips dividèd (340g) (I usè a mix of mini and règular sizèd chips)
Instructions
- Prèhèat ovèn to 375F (190C) and linè 18 muffin cups with cupcakè linèrs (or lightly grèasè and flour).
- In largè bowl, whisk togèthèr oil, sugar, and milk. Stir in èggs and vanilla until wèll-combinèd.
- Gèntly fold in sour crèam until just-combinèd.
- In sèparatè, mèdium-sizèd bowl, whisk togèthèr flour, cocoa powdèr, baking soda, and salt.
- Fold flour mixturè gèntly into wèt mixturè, folding until just barèly combinèd. Stir in 1 1/2 cup chocolatè chips.
- Scoop chocolatè muffin battèr into prèparèd muffin tin, filling 2/3-3/4 of thè way full.
- Sprinklè tops of muffins with rèmaining chocolatè chips.
- Bakè on 375F (190C) for 18 minutès (toothpick insèrtèd in cèntèr should comè out with fèw slightly fudgy crumbs.
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