Double Chocolate Muffins

March 01, 2016

We all have a weakness.

I’m not referring to the lack of physical strength but rather the inability to resist — and in this case, my biggest weakness, the one thing I can never say “no” to when faced, is chocolate.

I have a sweet tooth unlike any other.

Last week when the 2 0’clock cravings hit, I gave in. My weakness got the best of me and the result was this savory recipe. Double Chocolate Muffins bursting with bits of melted chocolate — the sure way to satisfy even the biggest sweet tooth!

Double Chocolate Muffins



1 stick butter, softened
1 cup sugar
2/3 cup unsweetened cocoa powder
2 tsp baking powder
2 tsp vanilla
1/2 tsp salt
2 eggs
1 cup milk
1/3 sour cream
2 cups all-purpose flour
1 & 1/4 cups chocolate chips


Preheat oven to 350℉.

Line a muffin pan with 12 paper liners.

In a large bowl, combine the butter, sugar, cocoa powder, baking powder, vanilla, and salt. Mix well until combined.

Add in one egg at a time. Next, stir in the milk and sour cream.

Mix in the flour in batches. Last stir in the chocolate chips.

Divide the batter among the 12 liner and bake for 24 minutes or until a toothpick, inserted into the center, comes out clean.

Allow to cool in the muffin pan. Serve warm and enjoy!

double chocolate muffins 2