Double Chocolate Muffin2015-10-05
- Yield : 24
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Double Chocolate Muffin, a chocolate lover’s muffin. It’s very easy to make and packs a good chocolate punch. If you want to make mini size muffin’s then the cooking time will change to about 13-14 minutes. You can add some extra chocolate chips on top before you bake them to make it extra chocolaty. Also sprinkle some sugar on top. Overall it’s great and easy to make.
- 4 cups allpurpose flour
- 2 cups cocoa powder
- 5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs plus 2 egg yolk
- 2 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 cups sour cream
- 2 tablespoon vanilla extract
- 2 1/2 cups chocolate chips
Preheat oven to 350ºF and line muffin tin.
In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the whisk attachment, begin beating the eggs on medium-high speed. Slowly stream in the sugar while beating and continue to beat until the mixture is pale and thickened and ribbons down from the beater when lifted before settling back down into the batter. Wipe down the bowl and beater as needed.
Beat in the oil until fully incorporated. Wipe down bowl and beater and beat in sour cream and vanilla until evenly incorporated.
Add the dry ingredients to the wet and fold in just until only a few visible streaks remain. Add the chocolate and fold in just until all ingredients are evenly incorporated.
Spoon the batter into the prepared muffin cups to about 3/4 full. Bake muffins for 18-20 minutes or until cake tester comes out clean. Cool in tin for a few minutes before transferring onto a wire rack.