Moist and tender Double Chocolate Muffins feature a brown sugar cocoa muffin studded with gooey chocolate chunks for the ultimate easy treat!
Yields:12to 15 muffins
Recipe byTessa Arias
2cups(254 grams) all-purpose flour
1/2cup(100 grams) packed brown sugar
1/2cup(100 grams) granulated sugar
1/2cup(43 grams) unsweetened cocoa powder
1/2teaspoonfine sea salt
6tablespoons(85 grams) unsalted butter,melted
1cupsour cream or plain yogurt
1cup(170 grams) semisweet chocolate chunks
Preheat the oven to 375°F. Line a muffin tin with paper muffin cups.
In a large bowl whisk together the flour, sugars, cocoa powder, baking powder, baking soda, and salt.
In a small bowl combine the melted butter, sour cream, milk, eggs, and vanilla. Pour the butter mixture into the flour mixture and stir until a thick batter forms. Stir in the chocolate chunks. Do not overmix.
Divide the batter evenly among the muffin cups. Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely.
Double Chocolate Muffins https://handletheheat.com/double-chocolate-muffins/ October 23, 2018