Double Chocolate Chip Muffins
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ cup cocoa powder
- ½ cup hot freshly brewed coffee
- ½ cup vegetable oil
- 1 cup brown sugar
- 1 cup Guida’s Dairy whole milk
- ½ cup sour cream
- 2 eggs, lightly beaten
- 1 tablespoon vanilla
- 1 ½ cups semi-sweet chocolate chunks or chips, divided
Preheat oven to 425ºF. Line a muffin tin with paper liners or spray with nonstick spray and set aside.
In a medium bowl, combine the flour, baking powder and salt. Set aside.
In a separate bowl, add the cocoa powder and hot coffee and whisk to form a paste.
In a large bowl, mix the vegetable oil and brown sugar on medium speed until blended, about 1 to 2 minutes. (the mixture will resemble wet sand). Add the cocoa paste and mix to combine.
Reduce the mixer speed to low and add the milk, sour cream, beaten eggs and vanilla. Mix on medium just until combined. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Stir in 1 cup of the chocolate chunks or chips.
Fill each cup of the muffin tin to the top. Sprinkle the tops with the remaining ½ cup of chocolate chunks or chips.
Bake for 5 minutes at 425ºF then lower the oven temperature to 350ºF and bake for 28-30 minutes or until a toothpick inserted into the center of the center muffin comes out clean. Allow muffins to cool in the muffin tins for 5-10 minutes then transfer to wire racks to cool completely
Store cooled muffins in an airtight container or storage bag at room temperature up to 4 days.
To freeze, wrap each muffin individually in plastic wrap and place in a freezer-safe ziptop bag for up to 3 months. To thaw, leave at room temperature for 30 minutes or microwave for 1 minute on 50% power.