Here’s a recipe for Sour Cream Double Chocolate Muffins:
Ingredients:
1 and 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Instructions:
Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with muffin cups.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Add the sour cream and vanilla extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chocolate chips.
Spoon the batter evenly into the prepared muffin tin.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious Sour Cream Double Chocolate Muffins!
