These are the ultimate double chocolate chip muffins. I think so anyway.
Rich, dutch process cocoa, sour cream and whole milk got these off to a pretty solid start.
I added dried cranberries to these double chocolate chip muffins for a tangy contrast. Dried cherries or blueberries and nuts would also be welcome additions in my book.
Demerara sugar is the perfect topper to create that sparkling, crunchy exterior on these decadent muffins.
- 1C flour
- ½ C cocoa powder (preferably dutch process)
- 1 tsp instant espresso powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ teaspoon salt
- 6T unsalted butter, softened at room temperature
- ¾ C sugar
- 1 large egg
- 2/3 C sour cream
- ½ C whole milk
- ½ tsp vanilla bean paste or extract
- ½ C dried cranberries
- ½ C semisweet chocolate chips
- Demerara sugar or coarse white sprinkles, for topping
- Preheat oven to 350°F. Line or grease 8 muffin cups of a standard tin. Sift together dry ingredients (flour through salt) in a large bowl.
- In a standing mixer or large bowl with beaters, cream together butter and sugar on medium speed for 3 minutes or until light and fluffy. Incorporate egg over medium speed.
- In a small bowl, whisk together sour cream, milk and vanilla. Alternately add wet and dry ingredients in 2-3 additions, and mix over low speed until just combined. Do not over-mix. Stir in cranberries and chocolate chips.
- Divide batter evenly among prepared muffin cups, filling to the top. Sprinkle generously with sugar. Bake in the center rack of the oven for 20-25 minutes or until a toothpick inserted into the center comes out dry with a few crumbs attached, and muffins spring back when gently pressed on the top.
- Allow muffins to cool for 10 minutes in the tin. Carefully turn out muffins and allow to cool completely on a wire rack. Enjoy.