Name: These One-Bowl Double Chocolate Muffins Are Dessert for Breakfast
Prep time: 10 min
Cook time: 10 min
Yield: 16
Ingredients: 2 large eggs -; 2/3 cup sour cream -; 1/2 cup vegetable or canola oil -; 1/2 cup milk -; 1/2 cup (100g) granulated sugar -; 1/2 cup (100g) packed light brown sugar -; 2 teaspoons vanilla extract -; 1 1/2 teaspoons baking powder -; 1 teaspoon baking soda -; 1 teaspoon kosher salt -; 1/2 teaspoon espresso powder -; 3/4 cup (60g) cocoa powder (Dutch process or black cocoa preferred) -; 1 1/2 cups (195g) all-purpose flour -; 1 3/4 cups semisweet chocolate chips -

These One-Bowl Double Chocolate Muffins Are Dessert for Breakfast

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - These One-Bowl Double Chocolate Muffins Are Dessert for Breakfast

1. 2 large eggs -

2. 2/3 cup sour cream -

3. 1/2 cup vegetable or canola oil -

4. 1/2 cup milk -

5. 1/2 cup (100g) granulated sugar -

6. 1/2 cup (100g) packed light brown sugar -

7. 2 teaspoons vanilla extract -

8. 1 1/2 teaspoons baking powder -

9. 1 teaspoon baking soda -

10. 1 teaspoon kosher salt -

11. 1/2 teaspoon espresso powder -

12. 3/4 cup (60g) cocoa powder (Dutch process or black cocoa preferred) -

13. 1 1/2 cups (195g) all-purpose flour -

14. 1 3/4 cups semisweet chocolate chips -

How to cook deliciously - These One-Bowl Double Chocolate Muffins Are Dessert for Breakfast

1. Stage

Preheat the oven to 425°F. Line a 12-cup standard muffin pan with paper liners.

2. Stage

Make the batter: In a large bowl, whisk together the eggs, sour cream, oil, milk, granulated sugar, light brown sugar, and vanilla. Sprinkle the baking powder, baking soda, salt, and espresso powder over the batter and whisk to thoroughly combine. Add the cocoa powder and whisk well to make sure no lumps remain. Stir in the flour and chocolate chips just until combined. Do not over-mix.

3. Stage

Bake: Spoon the batter into the liners, filling 3/4 full and dividing evenly among the 12 muffin cups. Depending on your muffin pan, you may have enough batter for up to 16 muffins. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F, keeping the oven door closed. Bake until a toothpick inserted in the center of the muffin comes out clean, about 15 minutes longer. Transfer the muffins to a wire rack. These are best eaten right away but will keep in an airtight container for up to 3 days. Love the recipe? Leave us stars and a review below!