Double chocolate chip muffin
This is popular with kids. As it is to mine. The bitter sweet taste of the chocolate chips adds a good mix of flavor and aroma to this muffin.
Ingredients
- 300 grams all purpose flour
- 170 grams sour cream
- 60 grams cocoa powder
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp espresso powder optional
- 200 grams caster sugar
- 170 grams chocolate chips
- 120 ml milk
- 120 ml vegetable oil
- 1 tsp vanilla extract
Instructions
- Pre heat oven to 425F
- In a medium bowl, whisk together all the dry ingredients. flour, baking soda, cocoa powder, salt and espresso powder(optional) set aside.
- In another bowl whisk together the wet ingredients. Sour cream, oil, eggs and sugar and vegetable oil. Using a spatula mix together until fully incorporated.
- Add the dry ingredients to the wet ingredients. As well as the chocolate chips all together. Mix with the spatula but not overmixing. I usually mix like about 12 to 15 folds.
- Transfer the batter to the muffin pan with liners using a large ice cream scoop. You can use a large spoon also just make sure they are all even out.
- Pop in the oven for about 5 minutes for 425F.Then lower the temperature to 350F for another 20 minutes without removing the muffins in the oven.
- When it is done take it out of the oven and remove from the pan and let it cool in a rack.
- Serve warm or room temperature.