Description
These Sour Cream Double Chocolate Muffins can be mixed up and in the oven in minutes, and the resulting muffins are nothing short of chocolate heaven!
Ingredients
- 1 1/2 cups (210g) of plain flour
- 1/2 cup (45g) of cocoa
- 1/2 cup (110g) of sugar
- 1 1/4 teaspoons of baking powder
- 1 teaspoon of baking soda
- pinch of salt
- 1 cup (180g) milk chocolate chips
- 1 1/4 cup (250g) of sour cream (I used light sour cream)
- 2 large eggs
- 75g of melted butter
- 1/3 cup of milk
Instructions
- Preheat oven to 180 °C (350 °F) and line medium sized muffin pans with paper cases.
- Combine the flour, cocoa, sugar, baking powder, baking soda, salt, and chocolate chips in a large mixing bowl and mix well to combine and break up any lumps.
- Make a well in the centre of the dry ingredients and then add the sour cream, eggs, butter and milk.
- Mix the wet ingredients into the dry ingredients until just combined, do not over mix – only mix until no dry mix can be seen.
- Divide batter evenly into the muffin pan wells, filling them roughly 2/3 full.
- Bake for 25 – 30 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
- Allow muffins to cool in tins for a few minutes then transfer them to a wire rack to cool completely.
Notes
I found that 14 muffins was the right number for this recipe because when I tried using the mixture with only 12 muffin cases they overflowed a bit.
