You really can’t go wrong with a recipe from Ghirardelli.  The thing I like most about these muffins is that they have lots of chocolate and cocoa in them, but they are not overly sweet like the behemoths they sell in the grocery store.  Basically, a chocoholic could eat one for breakfast and still feel like a fairly respectable adult.

Double Chocolate Chip Muffins

makes 12 regular muffins or 24+ mini muffins

1 cup semisweet chocolate chips (mini chips for mini muffins)

1/2 cup cocoa powder

1 3/4 cups flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/2 cup sugar

2 large eggs, beaten

1/2 tsp vanilla

1 cup sour cream

1/2 cup butter, softened

 

Mix dry ingredients together.

Beat butter and sugar together.  Add eggs and vanilla, and beat until fluffy.  Stir in sour cream and 3/4 cup chocolate chips.

Add dry mixture, stirring as little as possible.

Spoon into muffin cups and sprinkle with remaining chocolate chips.

Bake 20-25 minutes til firm to the touch (around 8-10 minutes for mini muffins, watch closely so they don’t get too dry).

Let stand in pan for 2 minutes, then remove to a wire rack to cool.

 

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