Wednesday, October 16, 2019

Double Chocolate Muffins #Choctoberfest

It has been a while since I posted a recipe but this one was necessary.  It was suppose to be cold and rainy the next few days.  Anticipating some wild little ones, I whipped up these double chocolate muffins for treats and breakfast.

As I mentioned yesterday in the #Choctoberfest welcome post#Choctoberfest is an annual recipe-sharing event. I'm joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. Check out the welcome post for ways to enter the awesome giveaway.

Double Chocolate Muffins

Prep Time: 20 minutes
Cook Time: 12 minutes
Keywords: bake breakfast chocolate
Ingredients (12 muffins)
  • 1/2 cup canola oil vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • 2/3 cup sour cream
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups semisweet chocolate chips
Preheat oven to 375F and line 12 muffin cups with cupcake liners.

In large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well-combined.
Gently fold in sour cream until just-combined.

In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.

Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in chocolate chips.
Scoop chocolate muffin batter into prepared muffin tin, filling 2/3-3/4 of the way full.

Bake on 375F for 12 minutes (toothpick inserted in center should come out with a few crumbs.
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1 comment:

  1. I know these are awesome. They are similar to the donuts I shared on day 1. YUM


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