I suppose I should have started with these muffins, given it was Valentine’s Day last week, but why shouldn’t we have chocolate whenever we want it?
Muffins are a staple in this house, with us making around 4 dozen a week for breakfast. Our absolute favorites are these ones! What can beat warm chocolate first thing in the morning? They are especially appreciated in the cold winter days, but also handy in the summer months, where my children try to eat every meal out on the porch, if at all possible.
These muffins are silky smooth, chocolatey, and and have an extra deliciousness with the added chocolate chips. They are still good without them, but they add that little bit extra decadence. One of my children’s favorite things about these muffins is the batter. They love licking the bowl and if I’m not careful, some of my youngest will come away with faces and hands absolutely covered in chocolate!
My favorite way to eat these is straight out of the oven, cut open with an X on top and pats of butter slid inside. Wait a few moments and then enjoy! The butter will have melted in, making it moist, buttery and extra delicious. It’s making me crave one now!
So try these absolutely delicious chocolate muffins! I think you’ll really appreciate how soft, smooth and divine they are!
Double Chocolate Muffins
Ingredients
- 1/4 c. butter softened
- 1/2 c. sugar
- 1/4 c. brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/4 c. cocoa powder
- 1 1/4 c. flour
- 1/2 c. sour cream
- 1 c. chocolate chips
Instructions
- Preheat oven to 350°.
- Line or grease muffin tins.
- Cream together butter and sugars until light and fluffy.
- Mix in one egg at a time, along with the vanilla, salt, baking soda, and baking powder.
- Sift cocoa powder into the bowl, mixing well until fully incorporated.
- Alternate additions of flour and sour cream until fully combined.
- Fold in chocolate chips.
- Scoop into muffin tins.
- Bake 18-20 minutes.
- Cool in pan for 5 minutes.
- Enjoy!
