Double Chocolate Muffins

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3/4 c brown sugar, packed
1/2 c vegetable oil
6 tbs unsweetened cocoa powder
6 tbs very hot water
2 eggs
2 tsp vanilla extract
1 2/3 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c sour cream or Greek yogurt, heaping
1 1/2 c semisweet chocolate chips, divided
1. Preheat oven to 400 degrees.
2. In the bowl of a stand mixer, combine sugar and oil.  Beat on high for 2 minutes.  Combine cocoa and water in a small bowl and whisk until a smooth paste forms.  Add the paste to the oil and sugar mixture and beat for 1 minute.  Add the eggs and vanilla and mix until combined.
3. In a separate mixing bowl, sift together the flour, baking powder, baking soda, and salt.
4. Alternate adding dry ingredients and sour cream to the chocolate mixture in the stand mixer.  Do not over mix.  Fold in 1 cup of the chocolate chips with a spatula.
5. Fill each muffin with !3.5 tbs of the batter.  Sprinkle the remaining chips over the top and gently press them in.  Bake for 7 minutes at 400 degrees then reduce heat to 350 degrees and continue baking for 10-12 minutes.  The cracks should look slightly moist and edges should be firm.  Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack.  

Michael Sherlock

Member since Sep 2008

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