So I was in the mood to bake. Chocolate muffins sounded wonderful and just challenging enough to cure my baking mood. The recipe that had the best pictures and best looking recipe was from Bright Eye Baker. Elsa and I started by putting on aprons. She has a darling little apron with with her little checkered shirt and braided pigtails. She did a great job of lining all the muffin pans with liners, stirring together the dry ingredients and adding them to the mixer and adding chocolate chunks (one for the batter, one for her mouth, one for the batter…)
Anyway, my favorite way to eat these is to warm them slightly in the microwave so the chocolate chunks melt, then eat with fresh strawberries and milk. Delicious!
8 1/2 ounces (or 2 level cups) all-purpose flour
3 1/2 ounces (or 1 level cup) cocoa powder
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) sugar
1/2 cup oil
12 3/4 ounces (1 1/2 cups) sour cream
1 tablespoon vanilla
10 1/2 ounces chocolate, whatever kind floats your boat. I did chocolate chunks…
Preheat oven to 375 degrees. Grease or line muffin pan.
Whisk together flour, cocoa, baking powder, baking soda and salt.
In the bowl of a mixer, beat eggs. Slowly add sugar while beating and continue to beat until the mixture is pale and thickened.
Beat in the oil until fully incorporated. Add sour cream and vanilla.
Add dry ingredients and mix until just combined. Add about 8 ounces of chocolate or if you’re me, add more. Taste the batter. It’s amazing.
Scoop into prepared muffin cups. Top with remaining chocolate chunks, M&Ms, sugar sprinkles or whatever you want.
Bake muffins for 10 minutes, then reduce heat to 350 degrees and bake for another 5-10 minutes or until a toothpick comes out clean. Cool completely.
Yield: 12 (I got around 18 muffins)