Chocolate muffins

Another work treat as you can see I've been on a chocolate kick.  Everyone at works loves chocolate so it's really a no brainer when baking for Monday's.  These were very good and nice and moist.  They were a big hit.  I will probably make them again.


Double Chocolate Muffins
 adapted from here    via Barbara Bakes
1/2 cup unsalted butter, softened
1 cup sugar
2 teaspoons vanilla
2 teaspoons baking powder
2/3 cup cocoa mix
1/2 teaspoon salt
2 eggs
1 cup milk (skim, 1%, 2%, whatever you have works)
1/3 cup sour cream
2 cups all-purpose flour
1 large Hersey special dark chocolate bar

1) Preheat oven to 350F. Line a muffin pan with paper liners to make 24 muffins.

2) Cream together the butter, sugar, vanilla, baking powder, cocoa powder, and salt until light and fluffy- about 3 minutes. Add the eggs one at a time, beating until incorporated between each addition. Add the milk and sour cream. Add the flour and chocolate chips and mix just until all ingredients are combined.

3) Divide batter between 12 muffin cups and bake 25-27 minutes, until toothpick comes out clean (a little melted chocolate is fine - the toothpick may hit a melty chocolate chip).

In the future:
Change amount of milk to 1 cup

1) Preheat oven to 350F. Line a muffin pan with paper liners to make 12 muffins.

2) Cream together the butter, sugar, sour cream, and vanilla until light and fluffy - about 3 minutes. Add the eggs, one at a time, beating until incorporated between each addition.

3) Stir together the flour, baking powder, cocoa powder, and salt. Add flour mixture to butter mixture alternately with the milk, in 2-3 additions each (so add a third of the flour, half of the milk, another third of the flour, etc.).

4) Divide batter between 12 muffin cups and bake 25-27 minutes, until toothpick comes out clean (a little melted chocolate is fine - the toothpick may hit a melty chocolate chip).

thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna