These rich, chocolatey muffins remind me of my childhood. Every Saturday my dad would go to the bagel store to bring us back breakfast, and every once in a while he let me get the chocolate chocolate chip muffin. I would microwave it so the chocolate chips were melted when I bit inside it. Ohhh it was good. I decided to try to recreate this muffin, and I think I found a winner. Decadent and delicious!
1 ¾ cup all-purpose flour
2/3 cup cocoa powder
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup brown sugar
¼ cup granulated sugar
½ cup melted butter
2 tsp. vanilla extract
½ cup sour cream
¼ cup milk
1 1/3 cups chocolate chips, divided
Step 1: Preheat the oven to 350 degrees. Line 2 cupcake pans with paper liners.
Step 2: Sift together the flour, cocoa, baking powder, baking soda, and salt in a medium size bowl.
Step 3: In a large bowl, beat the brown sugar, butter, eggs, and vanilla extract with an electric mixer on medium speed until completely blended. Beat in the sour cream and milk.
Step 4: Gradually add the flour mixture to the wet mixture and continue to beat for about one minute. Stir in one cup of the chocolate chips.
Step 5: Spoon the batter into the paper liners so they are about ¾ full. Bake for about 12 minutes, then take out and sprinkle on the remaining chocolate chips. Bake for an additional 7-10 minutes, or until a toothpick inserted in the center of a muffin comes out relatively clean (do not overbake!).
Step 6: Let cool for 5 minutes, then remove the muffins from the pans.