Double Chocolate Muffins

Chocolate muffins are better than bread! This rich chocolate muffin is made from scratch using cocoa powder and chocolate chips. Read on for tips on making soft, smooth muffins all the time, and the main ingredients that make these muffin recipes made to perfection.

I quit my job this week. 😳

On Monday, I agreed to 2 weeks for my extraordinary and fantastic work for more than 4 1/2 years so that I could work full time at Cepat Info. I am a transition buster, excitement, excitement and trembling at the moment. "But what if the internet explodes?"

I will publish a post in the future for more detail on how this all happened (and so fast), but for now, I just want to share a little pleasant news with you and thank you from the bottom of my heart for visiting together with my blog ( or just clicking on this recipe from Pinterest or Google, I like that too, you shake).

But let's go back to what you really came here for - today's recipe for double chocolate muffins.

This double chocolate muffin is a very delicious recipe for a lazy morning. Everything is free from the start, but it only takes a few seconds to mix, and it tastes better than anything you can get from a previously full bag.

INGREDIENTS

• 1/2 cup of canola oil vegetable oil will also work 120ml
• 1 cup 200g 200g granulated sugar
• 1/2 cup of 120ml milk
• 2 large eggs beaten lightly
• 1 teaspoon vanilla extract
• 2/3 cups of sour cream 150g 150g
• 2 cups versatile flour 240g 240g
• 1/2 cup of cocoa powder 50g 50g
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups of split chocolate semisweet chips (340g) (I use a mixture of mini chips and regular size)

INSTRUCTIONS

1. Preheat the oven to 375F (190C) and line 18 muffin cups with cupcake liners (or a little fat and flour).
2. In a large grave, stir oil, sugar, and milk. Stir in the eggs and vanilla until evenly mixed.
3. Fold the sour cream until evenly mixed.
4. In a separate container, stir in the flour, cocoa powder, baking soda, and salt.
5. Gently fold the flour mixture into a wet mixture, fold until it is not mixed. Stir 1 1/2 cups chocolate chips.
6. Send the chocolate muffin mixture into the ready muffin cans, fill 2 / 3-3/4 full.
7. Sprinkle the top of the muffin with the remaining chocolate.
8. Bake at 375F (190C) for 18 minutes (a central toothpick must come out with a few fudgy crumbs.

This recipe is inspired by sugarspunrun

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