Double Chocolate Chip Muffins

 My daughter and I had so much fun making the chocolate chunk muffins that I couldn't help but find another muffin recipe to try out. We whipped up this batch in minutes. It was really simple and I am finding that muffins are making the perfect go to breakfast and snack for us. These were perfectly moist and soo chocolatey dense. Kind of like a brownie in muffin form!

Double Chocolate Chip Muffins

Servings: 32 mini muffins, recipe is easily halved for 16 mini muffins Time: 30 minutes Source: Slightly adapted from Eva Bakes Bakery Style Chocolate Chip Muffins

Ingredients
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1 1/4 cups granulated sugar
2 large eggs
1 cup sour cream
1 cup milk
1/4 cup butter melted and cooled slightly
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup milk chocolate chips

Step 1
Pre-heat oven to 375 Fahrenheit. Grease muffin molds.
Step 2
Mix all dry ingredients (flour, cocoa powder, baking powder, salt and sugar) together in one mixing bowl. Mix thoroughly to combine and flatten out any clumps.
Step 3
In a separate bowl mix wet ingredients ( eggs, sour cream, milk, melted butter, oil and vanilla).
Step 4
Slowly add wet ingredients to dry ingredients and mix until smoothly combined. Add chocolate chips at the end and mix just enough to incorporate them evenly.
Step 5 
Add mix to molds and bake for 11-15 minutes. If using a tester a few crumbs should come out while testing to ensure that it is adequately moist.

Buen provecho!