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Double Chocolate Muffins


Ingrèdiènts
  • 1/2 cup canola oil vègètablè oil would also work 120ml
  • 1 cup granulatèd sugar 200g 200g
  • 1/2 cup milk 120ml
  • 2 largè èggs lightly bèatèn
  • 1 tsp vanilla èxtract
  • 2/3 cup sour crèam 150g 150g
  • 2 cups all-purposè flour 240g 240g
  • 1/2 cup cocoa powdèr 50g 50g
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups sèmiswèèt chocolatè chips dividèd (340g) (I usè a mix of mini and règular sizèd chips)
Instructions
  1. Prèhèat ovèn to 375F (190C) and linè 18 muffin cups with cupcakè linèrs (or lightly grèasè and flour).
  2. In largè bowl, whisk togèthèr oil, sugar, and milk. Stir in èggs and vanilla until wèll-combinèd.
  3. Gèntly fold in sour crèam until just-combinèd.
  4. In sèparatè, mèdium-sizèd bowl, whisk togèthèr flour, cocoa powdèr, baking soda, and salt.
  5. Fold flour mixturè gèntly into wèt mixturè, folding until just barèly combinèd. Stir in 1 1/2 cup chocolatè chips.
  6. Scoop chocolatè muffin battèr into prèparèd muffin tin, filling 2/3-3/4 of thè way full.
  7. Sprinklè tops of muffins with rèmaining chocolatè chips.
  8. Bakè on 375F (190C) for 18 minutès (toothpick insèrtèd in cèntèr should comè out with fèw slightly fudgy crumbs.
GÈT FULL RÈCIPÈ AND INSTRUCTIONS, VISIT HÈRÈ sugarspunrun.
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