SLS Double Chocolate Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
.75 cup, packed Brown Sugar .3333 cup Canola Oil 6 tbsp Cocoa, dry powder, unsweetened 3 fl oz Water, tap 2 large Egg, fresh, whole, raw 2 tsp Vanilla Extract 1.666 cup Flour - Gold medal all purpose flour 2 tsp Baking Powder .5 tsp Baking Soda 1 dash Salt .75 cup Sour Cream 21.5 serving Nestle Semisweet Chocolate Chips, 1 tbsp
Preheat oven to 400 degrees. Line a standard size muffin tin with liners; set aside.
In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Combine the cocoa and the hot water in a small bowl, whisk until a smooth paste forms. Add to the sugar and oil, beat for 1 minute. Add the eggs and vanilla, mix until combined.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt. Gradually alternate adding the dry ingredients and the sour cream to the large mixing bowl. DO NOT OVER-MIX. Fold in 1 cup of the chocolate chip with a spatula.
Using a large scoop, fill each liner (I use a #20 scoop which as approximately 3.5 tbsp.). Sprinkle the remaining ⅓ cup of chocolate chips on top and gently press into the batter. Place in the oven to bake for 7 minutes at 400 degrees, then reduce the heat to 350 degrees and continue baking for 10-12 more minutes. The cracks should look slightly moist and the edges should be firm. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user DELIRIUM_SKYE.
In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Combine the cocoa and the hot water in a small bowl, whisk until a smooth paste forms. Add to the sugar and oil, beat for 1 minute. Add the eggs and vanilla, mix until combined.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt. Gradually alternate adding the dry ingredients and the sour cream to the large mixing bowl. DO NOT OVER-MIX. Fold in 1 cup of the chocolate chip with a spatula.
Using a large scoop, fill each liner (I use a #20 scoop which as approximately 3.5 tbsp.). Sprinkle the remaining ⅓ cup of chocolate chips on top and gently press into the batter. Place in the oven to bake for 7 minutes at 400 degrees, then reduce the heat to 350 degrees and continue baking for 10-12 more minutes. The cracks should look slightly moist and the edges should be firm. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user DELIRIUM_SKYE.
Nutritional Info Amount Per Serving
- Calories: 337.6
- Total Fat: 17.4 g
- Cholesterol: 37.3 mg
- Sodium: 172.4 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 1.5 g
- Protein: 3.7 g
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