Breakfast

Chocolate Chocolate Chip Muffins

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!

Ingredients:

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 eggs
2 tsp. vanilla extract
½ cup sour cream
¼ cup milk
1 1/3 cups chocolate chips, divided

Directions:

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.

Enjoy!

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