Double Chocolate Muffins

in Diana's Recipe Book

Average Rating:  (total ratings: 15)

Servings: Makes 6 giant or 12 standard muffins

Comments: Chocolate, Chocolate, and more Chocolate. These muffins are scrumptious !! Brownie-like, these muffins seem best served with milk, but also good served along with afternoon tea. Nuts, such as pecans or walnuts, are a good addition.

Ingredients: 3 ounces unsweetened chocolate 1 cup granulated sugar 1/2 cup unsalted butter, softened 2 eggs 1/2 cup sour cream 1/2 cup milk 2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (12-ounce) bag semisweet chocolate chips Additional semisweet chocolate chips, for topping muffins (optional)

Instructions: Preheat oven to 375 degrees F (190 C). Spray 6 giant-size muffin cups or 12 regular muffin cups with non-stick cooking spray, or line muffin cups with muffin or cupcake liners. In a microwave-safe bowl, melt chocolate in the microwave on medium-high heat for 25 second intervals, stirring in between, until smooth. Set aside. In a large bowl of an electric mixer, cream sugar and butter. Beat in eggs, then add sour cream and milk. In a small bowl, stir together flour, baking powder, baking soda, and salt. Pour flour mixture into butter mixture and stir together by hand. Stir in melted chocolate, then chocolate chips. Fill each muffin cup about three-quarters of the way full with batter, and if desired sprinkle some chocolate chips over top of batter. Bake for about 20 minutes for standard-sized muffins or 25 minutes for giant muffins, or until a toothpick inserted into the center comes out clean. Transfer muffins to wire rack to cool completely. Muffins are best eaten fresh. Makes 6 giant or 12 standard muffins.

Date: February 12, 2004

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