CHOCOLATE CHOCOLATE CHIP MUFFINS

CHOCOLATE CHOCOLATE CHIP MUFFINS

I tweaked Ina Garten’s chocolate cupcake recipe by adding too many mini chocolate chips and omitting the frosting. Serves 12.

 

INGREDIENTS:

1.5 sticks of unsalted butter, room temperature
2/3 C brown sugar
2/3 C sugar
2 large eggs, room temperature
2 tsp vanilla
1/2 C sour cream, room temperature
1 C buttermilk, room temperature
2 Tbsp brewed coffee
1 3/4 C all-purpose flour
1 C unsweetened cocoa powder
1 1/2 tsp baking soda
2 C mini chocolate chips
Powdered Sugar

 

PROCESS:

Line your muffin tin and preheat the oven to 350º. 
Cream the butter, sugar, and brown sugar using an electric mixer for about 5 minutes. Add the eggs one at a time and beat in. Add the vanilla.
In a separate bowl combine the sour cream, buttermilk, and coffee.
In a separate bowl sift together the all-purpose flour, unsweetened cocoa powder, and baking soda.
Slowly add a little bit of the wet and dry mixtures to the electric mixing bowl until they are all combined. Do not overmix. 
Add 2 cups of mini chocolate chips to the electric mixing bowl and mix until combined.
Carefully place the batter into the liners in the muffin tin until they are 3/4 of the way full. Bake for 20-25 minutes on the center rack. A toothpick should be able to come out clean.
Add frosting or just sprinkle powdered sugar on the top. Makes 12 muffins.
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