Double Chocolate Chip Muffins

Double Chocolate Chip Muffins

Quality Dutch-processed cocoa and a generous amount of chocolate chips make this the ultimate chocolate lover’s recipe. What’s better than eating chocolate cake for breakfast!?

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Time

35 minutes

Difficulty

easy

Yields

6 servings

Ingredients

Directions

  • Preheat oven to 400ºF
  • In large bowl using a mixing spoon, mix sugar, sour cream, oil, eggs and vanilla.
  • Sift in flour, baking soda, baking powder, salt and cocoa. Gently stir until just barely mixed. Batter does not need to be completely smooth. Stir in chocolate chips.
  • Scoop batter into muffin pans prepared with liners. Divide batter between 6 jumbo muffin tins or 12 standard muffin tins. Top muffins with a few extra chocolate chips, press them slightly into the batter.
  • Jumbo Muffins: Bake at 400ºF for 10 minutes then decrease temperature to 350ºF and bake for 15-17 more minutes.
  • Standard Muffins: Bake at 400ºF for 8 minutes then decrease temperature to 350ºF and bake for 8-10 more minutes.
  • Allow muffins to cool on a rack completely before transferring to an airtight container or bag to store.

Note: this recipe was prepared for Rodelle by Nicole at Wonky Wonderful. Click here to see the original post, more photographs and helpful hints!

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