Monday, February 10, 2020

The Best Double Chocolate Muffins



If you follow me on my Instagram, you have probably been eagerly anticipating this recipe! I asked in my stories if you guys would rather have greek yogurt muffins with chocolate chips or chocolate muffins with chocolate chips. Of course, you guys voted pretty much exactly 50-50, so greek yogurt chocolate chip muffins will be coming soon too! For now I, personally, wanted a double chocolate muffin, so I broke the tie. I also made the first batch with this gluten free all-purpose mix (so I could eat them, of course) and they turned out great! 







I would say the glaze is "optional", but I just LOVE a glazed muffin. 




If you love muffins, you can also check out my Lemon Poppyseed Muffin Recipe, my Secretly Healthy Double Fudge Banana Muffins, my Strawberry Yogurt Muffins,  my Grandma's Famous Banana Bread Muffins, and my Famous Blueberry Muffins (one of my post popular recipes!). Enjoy!





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  • The Best Double Chocolate Muffins
  • Makes a dozen muffins

  • 2/3 cup white sugar
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder (I used Hershey's Special Dark)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream (you can sub yogurt)
  • 1 cup mini chocolate chips (regular sized chocolate chips are fine too, but I prefer mini for these!)
    Optional Glaze:
    1 1/2 cups powdered sugar
    2-4 tablespoons milk

  • Preheat oven to 375ºF. Place 12 muffin liners in the pan. 
  • Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined. 
  • Add the flour, cocoa, baking powder and salt. I stir the baking powder and salt into the flour right on top of the wet ingredients so I don't have to get out another bowl. Once the baking powder and salt are pretty well distributed in the flour, stir them into the wet ingredients until combined. Don't overmix. Just stir until it's no longer lumpy. 
  • Stir in the sour cream just until well distributed. Fold in the chocolate chips (I reserve about two tablespoons for the top so some will be visible on the crown of the muffin).  
  • Evenly distribute the batter in the muffin tin. If you saved some chocolate chips for the top, sprinkle them on now.
  • Bake muffins for about 20 minutes or until a toothpick insterted comes out clean (be aware that the toothpick may hit a melted chocolate chip).
  • Combine the glaze ingredients, if using, and pour over cooled muffins.