Dark Chocolate Muffins

Deep, dark, rich and delicious! These muffins are perfect with a cup of coffee or accompanied with a delicate breakfast. Just a quick tip: Make sure you don’t skip getting some of the ingredients to room temperature! It’s important to the consistency of the batter! Enjoy!

Prep Time: 35-45 minutes (includes room temp prep)
Bake Time: 19-20 minutes
Cool Time: 10 minutes

Ingredients:

2/3 cups unsweetened cocoa powder

1 3/4 cup all purpose flour (spooned and leveled)

1 cup granulated sugar

1 teaspoon salt

1 teaspoon baking soda

 1/2 cup vegetable oil

2 eggs, room temperature

1/2 cup whole milk, room temperature

1/2 cup sour cream OR whole milk/greek yogurt

2 1/2 teaspoons vanilla

1/2 cup semi-sweet chocolate chips

1/2 cup dark chocolate chips (plus a few for topping later)

Directions:

Preheat your oven to 350 degrees and line your muffin tin with cupcake liners.

In a large bowl, combine flour, sugar, salt, baking soda and cocoa powder together.

In a separate medium bowl, combine sour cream/yogurt, eggs, vegetable oil, milk, and vanilla.

Pour the wet ingredients into the dry ingredient bowl and fold them together using a spatula.

Pour your chocolate chips into the bowl and fold them in until fully incorporated.

Using a spoon or ice cream scoop, fill the muffin liners with the batter right about the top leaving a small bit of space.

With the extra chocolate chips, place 2-3 chips on top of each muffin batter.

Bake for 19-20 minutes. You can check the center with a toothpick to see if it comes back clean but don’t bake more than 21 minutes.

Remove from the oven and let it sit in the baking tins for 10 minutes.

Enjoy!
Genelyn