ULTIMATE DOUBLE CHOCOLATE MUFFINS

I’m just gonna put this out there to begin with: these are the kind of double chocolate muffins you make when you mean business. They’re chocolate on chocolate to the max and you can’t be sorry about it.

Ingredients

• 8 1/2 ounces (2 cups, spoon and level) all-purpose flour
• 3 1/2 ounces (1 cup) natural cocoa powder, sifted
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs plus 1 egg yolk
• 8 3/4 ounces (1 1/4 cups) granulated sugar
• 3 7/8 ounces (1/2 cup) canola or vegetable oil
• 12 3/4 ounces (1 1/2 cups) sour cream
• 1 tablespoon vanilla extract
• 10 1/2 ounces chocolate chips and/or chopped chocolate, divided*
• sparkling sugar, for tops

Instructions

• Preheat oven to 375ºF and grease a standard 12-cup muffin tin with cooking spray, wiping off any excess on the top of the tin.
• In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
• In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld electric mixer), begin beating the eggs on medium-high speed. Slowly stream in the sugar while beating and continue to beat until the mixture is pale and thickened and ribbons down from the beater when lifted before settling back down into the batter. Wipe down the bowl and beater as needed.
• Read more please visit : brighteyedbaker.com

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