From sugarspunrun.com
Double Chocolate Muffins
Ingredients
Ingredients
- 1 ⅔ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon table salt
- ½ cup natural cocoa powder
- ½ cup very hot or boiling water
- ½ cup avocado, canola or vegetable oil
- 1 cup sour cream
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips, divided
Steps
- Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners.
- In a large mixing bowl, whisk together 1 ⅔ cups flour, 1 cup sugar, 1 ½ teaspoons baking soda and ½ teaspoon salt.
- Pour ½ cup cocoa powder into a separate heatproof bowl or large measuring cup. Carefully pour ½ cup very hot or boiling water overtop and whisk until mixture is smooth.
- Add ½ cup oil to cocoa powder mixture and whisk in (it will separate, this is fine) then add 1 cup sour cream, 2 large eggs, and 1 teaspoon vanilla extract and whisk until thoroughly combined.
- Add wet ingredients to dry ingredients and use a spatula to gently fold together until about halfway combined. Add 1 ½ cups of chocolate chips and continue to fold batter together until chocolate chips are well distributed and batter is just combined.
- Portion batter into muffin tin, filling ⅔ of the way full, then sprinkle muffin tops with remaining 2 cups chocolate chips.
- Bake in center rack of 375F (190C) oven for 17-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist fudgy crumbs.
17-18 min
- Allow muffins to cool in their tin for 10-15 minutes before carefully removing to a cooling rack to cool completely.
10-15 min
Nutrition
Per serving
- kcal
- 239
- protein
- 4 g
- carbs
- 32 g
- fat
- 11 g