Double Chocolate Muffins

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 3/4 Cocoa, unsweetened
  • 2/3 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tbsp Vanilla

• Oils & Vinegars

  • 1/4 cup Oil

• Dairy

  • 1/4 cup Butter, unsalted
  • 3/4 cup Buttermilk
  • 1/4 cup Sour cream

• Other

  • 1 cup And 1/4 chocolate chips

Found on justsotasty.com

Description

Directions

• Preheat the oven to 425F degrees. Line a 12 cavity muffin tin with muffin papers. Youll likely end up with 12-15 muffins, so you may need 2 trays.
• In a large bowl whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.
• In a separate large bowl using an electric or hand-held held mixer beat together the butter, oil and sugars. Once combined and no sugar lumps remain add in the eggs and vanilla and continue beating until combined. Turn off the mixer and stir in the sour cream with a large rubber spatula or wooden spoon.
• Fold in about 1/2 of the flour mixture using a rubber spatula or wooden spoon, followed by about 1/2 of the buttermilk. Repeat with the rest of the flour mixture and milk. Once almost combined, stir in the chocolate chips until the mixture is just combined. A few flour lumps is ok.
• Spoon the batter into the prepared muffin tin, filling each muffin cavity til its full to the very top. Youll end up with about 12-15 muffins.
• Bake in the preheated oven for 5 minutes. Without removing the muffins from the oven, turn down the oven to 400F degrees and continue baking for 5 minutes. Again, without removing the muffins from your oven - turn the oven down to 350F degrees and continue baking for 8-10 minutes until an inserted toothpick comes out clean.
• Allow to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack.