Double Chocolate Muffins

Do you know the muffin Mann?  Yep, that’s me.  I’m on a quest for muffin recipes.  The taste testing is giving me a muffin top.  The kids like this recipe although Travis claims it needs a sauce on top.  I reply “it’s a muffin – not a cupcake!”

Double Chocolate Muffins

Congrats, Mimi, for a significant 30 years of service to TCC!

Ingredients

• 2 ¼ cups all-purpose flour
• 1 cup sugar
• ¾ cup cocoa
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 3 eggs
• 1 cup sour cream
• ½ cup water
• ½ cup milk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Preheat oven to 325.

In a large bowl, combine the flour, sugar, cocoa, baking soda, salt, and chocolate chips.  Stir to mix.  In another bowl, whisk together the eggs, sour cream, water, milk, vegetable oil, and vanilla.  Slowly pour the wet ingredients into the dry and mix.

Line muffin cups with paper liners.  Fill the cups 1/2-2/3 full using a 1/4 or 1/3 cup measuring cup.  Bake the muffins for 16-18 minutes or until a toothpick inserted into the middle of the muffin comes out clean.  Remove the muffins to a wire rack to let cool completely.