FFf Eclectic Red Barn: Double Chocolate Chip Muffins

Saturday, July 29, 2017

Double Chocolate Chip Muffins

You can never have too much chocolate - at least that is my motto. These muffins will put the zing in your step in the morning or anytime of the day.

Since I send most of my desserts into my husband's work, they are always asking for something chocolate so I thought these would be perfect. 
Eclectic Red Barn: Double Chocolate Chip Muffins


I like Nestle semi sweet dark chocolate chips. I have tried others but these are my favorite. I keep them in my freezer and when I am having a chocolate attack, I grab a few and get my chocolate fix. 
Eclectic Red Bar: Nestle Dark Chocolate Chips
So I had some of these and a few white ones left over from another recipe. I mixed them in the batter and then added a few on top as well. There is even cocoa powder in it. Now that should satisfy their chocolate cravings. 
Eclectic Red Barn: Double Dark Chocolate Chip Muffins
Now if dark chocolate is not your thing, you can use the regular semi-sweet ones or whatever combination you choose.

Recipe                                                 Print

Double Chocolate Chip Muffins
group of chocolate muffins.jpg
Ingredients
·         1¾ c. all-purpose flour
·         ⅓ c. unsweetened cocoa
·         2 tsp. baking powder
·         ½ tsp. baking soda
·         ½ c. semi-sweet dark chocolate chips + extra.
·         ½ c. white chocolate chips + extra.
·         2 eggs
·         1¼ c. sour cream
·         6 Tbsp. brown sugar
·         6 Tbsp. butter, melted
Instructions
1.     Preheat oven to 400 degrees. Prepare a 12-cup muffin tin using baking spray, or line cups with cupcake liners. Set pan aside.
2.     In large mixing bowl, sift together flour, cocoa, baking powder, and baking soda. Add ½ cup of the semisweet dark chocolate and white chocolate chips. Stir to incorporate. (Reserve the extra white and semi-sweet dark chocolate chips for topping the muffins at the end.)
3.     In a second bowl, gently whisk together eggs, sour cream, brown sugar and melted butter. Add the wet ingredients to the dry ingredients and stir just until combined. Batter will be thick.

4.     Divide batter evenly among the muffin cups. Top each muffin with the remaining semi-sweet dark chocolate and white chocolate chips. Bake at 400 for 18-20 minutes. Remove from oven and let cool slightly in the pan for 5-10 minutes before removing. Transfer to a wire rack to cool completely.



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