Double Chocolate Muffins

Rich, moist muffins packed with double the chocolate—made with both milk and semi-sweet chocolate chips. The hot water blooms the cocoa for an extra-deep chocolate flavor, while sour cream keeps them soft and tender.

Ingredients

• 1 ⅔ cups all-purpose flour

• 1 cup sugar

• 1 ½ teaspoons baking soda

• ½ cup natural cocoa powder

• ½ cup very hot water

• ½ cup vegetable oil

• 1 cup sour cream

• 2 large eggs, lightly beaten

• 1 teaspoon vanilla extract

• 2 cups chocolate chips (1 cup regular milk chocolate, 1 cup mini semi-sweet)

Directions

1. Preheat oven to 375°F (190°C). Line a muffin pan with paper liners.

2. In a large mixing bowl, whisk together flour, sugar, and baking soda. Set aside.

3. In a separate heatproof bowl, whisk together cocoa powder and hot water until smooth. This helps bring out the richness of the cocoa.

4. Stir in the vegetable oil (mixture may separate slightly, that’s okay). Then whisk in sour cream, beaten eggs, and vanilla extract until well combined.

5. Pour the wet mixture into the dry ingredients. Gently mix until just combined.

6. Fold in 1 ½ cups of the chocolate chips, being careful not to overmix. Reserve the remaining ½ cup for topping.

7. Fill each muffin cup about ¾ full. Sprinkle the tops with the reserved chocolate chips.

8. Bake at 375°F for 17 minutes or until a toothpick inserted into the center comes out clean.