With a passion for cooking, I will take you on a journey to exploring different and new recipes with hopes of eventually coming up with original recipes to call my own. With your support I am hoping to gain the inspiration to create amazing dishes to pass on to others!
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!
Additional semisweet chocolate chips, for topping muffins (optional)
Preheat oven to 375 degrees F. Grease a 12-muffin cup pan or line with muffin/cupcake liners.
In a Pyrex bowl, melt chocolate in the microwave on medium-high heat for 25 second intervals, stirring in between, until smooth. Set aside.
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.
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.
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!