Chocolate Chocolate Chip Muffins

9 Feb

No, that is not a typo in the headline… these are Chocolate Chocolate Chip Muffins (two chocolates).

This week I had to bake something for a bake sale at school and started searching the internet for something good. Bake sale things need to appeal to the masses, look good, and be unique. I stumbled upon this recipe for Chocolate Chocolate Chip Muffins. Unfortunately, it was from a woman who lives in Malaysia so all of the measurements were in mL and she did all of the measurements in weights instead of cups. Now, I understand that to an expert baker weights are a much more accurate measurement and you will probably have a higher success rate yadda yadda yadda. However, for a quick-whip-em-up-for-a-bake-sale type recipe, measurements in cups are much nicer.

So I tried the recipe once over the weekend to make sure it was good and to weigh everything then write down the measurements in cups. Then I made them again on Monday night (the bake sale was Tuesday) and tripled the recipe and it came out great. I didn’t see how many muffins were left over at the end of the day, but I’m pretty sure the muffins went fast.

Also a great idea for a Valentine’s Day breakfast (and lunch and dinner and dessert)!

Chocolate Chocolate Chip Muffins

(A)

  • 1 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 tsp baking soda

(B)

  • 1/4 granulated sugar
  • 1/4 brown sugar
  • 1 large egg
  • 1/3 sour cream
  • 1/4 heavy cream
  • 1/4 cup melted butter
  • 8 oz chocolate chips (or more…)
  1. Grease regular-sized muffin molds (or line them with paper lines)
  2. Whisk (A) together in a mixing bowl; make a “well” in the ceneter. Set aside.
  3. Whisk (B) together to combine, then pour into the “well” that you. Using a rubber spatula to fold the mixtures together. Don’t overmix–the batter should still be lumpy.
  4. Stir in the chocolate chips.
  5. Spoon the batter into the muffin molds. Each mold should be about 80% full. Sprinkle extra chocolate chips on top.
  6. Bake at 350°F for 25-30 minutes or until skewer inserted into the center comes out clean.
  7. Let cool for 10 minutes and then transfer to a wire rack.

You can even freeze them and reheat them later!

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