Double Chocolate Muffins

These muffins are more of an afternoon treat than a morning breakfast option.  They definitely have helped me make it through those afternoon slumps.  They're pretty much your own little personal cake, but hey - in no way, shape, or form am I saying you can't eat them for breakfast.  ;)

My little guy thinks they're pretty much so good that they deserve a full smile beforehand... 

...And eyes closed and full attention on the yumminess when you go in for a bite.  Love those chubby hands.

Double Chocolate Muffins
Yield: About 22 regular size muffins

Ingredients
1/2 cup unsalted butter, softened just a little
1 cup granulated sugar
1/3 cup sour cream
2 teaspoons vanilla extract
2 eggs
2 cups all-purpose flour, unbleached
2 teaspoons baking powder
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup milk
1 1/2 cups chocolate chips

Directions
Preheat your oven to 350 degrees F.  Line muffin tins with paper liners or spray with non-stick cooking spray.

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

In a separate bowl, stir together the flour, baking powder, cocoa powder, and salt.  Add the flour mixture to the butter mixture alternately with the milk, in 2-3 increments (1/3 of the flour, half the milk, another third of the flour, half the milk, end with the last 1/3 of the flour).  Stir in the chocolate chips.

Divide batter between the muffin cups and bake right around 25 minutes or until a toothpick inserted in the middle comes out clean (a little melted chocolate is fine - the toothpick may hit a melty chocolate chip).



Recipe Source: from The Dough Puncher