I love these chocolaty, chocolate muffins! Perfectly moist and full of flavor! Serve warm, the chocolate oozes out! Perfect for breakfast or brunch because they’re not overly sweet. Really good with warmed fruit preserves or some Mascarpone dip, recipe below.
Makes 12 Muffins
- 2 cups of flour
- 1 cup of coco powder
- 2 tsp of baking powder
- 1/2 tsp of baking soda
- 1 tsp of espresso powder (optional)
- 1 cup of semi-sweet chocolate chips – plus 1/3 cup more for sprinkling on top
- 2 eggs
- 1 1/2 cups of sugar (if you like a very sweet muffin add 1/2 C more)
- 1/3 cup of vegetable or canola oil
- 1 1/2 cups of sour cream
- 1/2 cup of whole milk
- 1 Tbs of vanilla
Preheat oven to 375°
Stir together the flour, coco powder, baking powder, baking soda, espresso powder and chocolate chips in a large mixing bowl. Set aside.Using a mixer, beat the eggs for 3-4 minutes, add the sugar and beat until combined, then beat in the oil. Next add in the sour cream, milk and vanilla, beat all until well combined.
Remove the bowl from the mixer and add the dry ingredients to the wet ingredients, stir by hand until well mixed.Spoon the batter into lined muffin tins, sprinkle on 1/3 cup of chocolate chips and a little sugar on the top of each muffin.Bake for 20 minutes, test with a toothpick, it should come out clean. Let them cool in the muffin pan for 20 minutes before removing.All done! How bout a spot of tea?
Mascarpone dip: 1/3 cup of Mascarpone cheese, 1 tsp of sugar or honey and 1 tsp of vanilla. Just stir all together in a small bowl, taste and add more sugar until it tastes just right to you!