Sunday, December 5, 2010

Delicious, chocolatey muffins: Yum, yum, yum!

For quite some time now, David has been requesting these fabulous double chocolate muffins! Whenever I am baking I am always sure to check out Diana's Desserts. This lady has a collection of amazing recipes! I found the raisin challah recipe on there too.

So I decided to bake these muffins just for David! I made a double batch (24 muffins total) and sent them to work with David to share with his coworkers. They always get my baked goods! And I don't think they have ever complained either!

We can't keep any sweets in the house or else we would have a problem! Again, I have a horrible sweet tooth! So I'm sure you understand the point I'm trying to get across!

Double Chocolate Muffins (Click on the link to view the recipe)

  • 3 ounces unsweetened chocolate 
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 eggs
  • ½ cup sour cream
  • ½ cup milk
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 (12-ounce) bag semisweet chocolate chips
  • Additional semisweet chocolate chips, for topping muffins (optional)  
  1. Preheat oven to 375 degrees F. Grease a 12-muffin cup pan or line with muffin/cupcake liners.
  2. In a Pyrex bowl, melt chocolate in the microwave on medium-high heat for 25 second intervals, stirring in between, until smooth. Set aside.
  3. In a large bowl of an electric mixer, cream sugar and butter. Beat in eggs, then add sour cream and milk. In a small bowl, stir together flour, baking powder, baking soda, and salt. Pour flour mixture into butter mixture and stir together by hand. Stir in melted chocolate, then chocolate chips.
  4. Fill each muffin cup about three-quarters of the way full with batter, and if desired sprinkle some chocolate chips over top of batter. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean. Transfer muffins to wire rack to cool completely.
  5. Yield: 12 standard-sized muffins 
I think the trick to these delicious, moist muffins was the addition of sour cream to the batter!  Try them out! Just make sure you have a nice, big glass of milk to go along! Enjoy!


  1. I think I am just going to move close to you and benefit from your passion! They look yummy. Aunt Karen

  2. Wow, those look amazing! I've been craving some chocolaty goodness lately. Your post is making me hungry. lol.

    Chris made blueberry muffins yesterday and raspberry "muffins" today. The raspberries get the quotation marks because we only have one muffin pan, and he made a double batch. Rather than waiting and doing them in two batches, he just baked the batter like a cake!

  3. Thanks Aunt Karen! I love doing this! And you are more than welcome to come visit (or just move close)!

    Shannon - how did the muffins and "muffins" turn out? LOL. I love blueberries and raspberries - yum! And don't worry, I get impatient with the size of the pans I have too. I am always playing around with all kinds of pans :) I need to come up with a new kind of muffin... we will see what comes to mind!