Double Chocolate Muffins
Ingredients
- 2 ¼ cups (320 g) all-purpose flour
- 1 cup (212 g) sugar
- ¾ cup (64 g) baking cocoa
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 cup (227 g) light or regular sour cream
- ½ cup water or plum juice
- ½ cup lowfat milk
- ½ cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (170 g) semisweet chocolate chips
Instructions
- Preheat oven to 325 degrees F.
- In a large bowl, combine the flour, sugar, cocoa, baking soda, chocolate chips and salt. Toss to combine. In a medium bowl, whisk together the eggs, sour cream, water (or juice), milk, oil and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture, stirring just until moistened (a few dry streaks and lumps are fine).
- Line muffins cups with paper liners and fill the cups 1/2 to 2/3 full. Bake for 16-18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins to a wire rack to let cool completely.
Notes
Quantity: this recipe makes more than 24 muffins. Because I only have two regular-sized muffins pans and was impatient, I made the rest of the batter into 16 mini muffins. You could easily make all regular-sized muffins if you want.
Juice: also, I had some all-natural plum juice in the refrigerator and subbed that in for the water. The taste was unnoticeable but was a little boost in fruit and fiber. I think the water would work just as well, but if you have plum juice just sitting around, throw it in!