Chocolate Chocolate Chip Muffins

This is a recipe I'd been saving for something special but I think a beautiful summer day is a good enough reason, especially when it's not too hot to turn on the oven!  This was taken from a blog by Alison Lewis who has written many cookbooks and been featured in magazines.  I had fun with my "helpers" whipping these up this morning!  Lydia's words say it all, "They smell so good mom!"

Lydia is my muffin cup girl!

Joanna is my chocolate chip taste tester!

Before. . .

Chocolate-Chocolate Chip Muffins

Prep: 15 minutes

Cook: 20 minutes

Yield: 1 dozen

 

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons best quality cocoa powder
3/4 cup granulated sugar
1 cup dark chocolate or semisweet chocolate chips
3/4 cup skim milk
1/4 cup reduced-fat sour cream
1/3 cup plus 2 teaspoons canola oil
1 egg
1 teaspoon pure vanilla extract

 

Directions:

During. . .

1. Preheat the oven to 400F.

2. Combine flour, baking powder, baking soda, cocoa, sugar, and chocolate chips into a large bowl.

3. Combine milk, sour cream, oil, egg and vanilla in a separate bowl. Combine the flour mixture and milk mixture, mixing until lumpy. Spoon into lightly greased muffin pans. Sprinkle the remaining 1/4 cup chocolate chips on top, if desired.

4. Bake for 20 minutes or until the muffins are dark and a toothpick inserted in center comes out clean.

 

Note: The recipe says "Sprinkle the remaining 1/4 cup chocolate chips on top, if desired."  But it doesn't indicate earlier that you should reserve any from the cup.  I put in 3/4 cup of the chocolate chips and sprinkled the 1/4 on top and they turned out great!

After!