Double Chocolate Chip Mini Muffins
These bite sized homemade Double Chocolate Chip Mini Muffins are moist and cake-like, studded with chocolate chips throughout.
Ingredients
- 1 2/3 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder divided
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup hot water
- 1 cup sugar
- 1/3 cup vbegetable oil
- 2 large eggs
- 1 large egg yolk only
- 2 teaspoons vanilla
- 3/4 cup sour cream
- 1 1/2 cups chocolate chips
- 1 cup mini chocolate chips
Instructions
- Preheast oven to 375° F. Spray 4 mini-muffin tins with cooking spray (48 muffins total).
- In a bowl, whisk the flour, baking soda, salt, and baking powder with 1/4 cup cocoa powder. In a separate small bowl, whisk the remaining 1/2 cup cocoa powder with hot water until smooth.
- In a large bowl or the bowl of a stand mixer, cream together the sugar, vegetable oil, eggs and yolk, and vanilla on medium speed until combined. Add the cocoa powder/water mixture and beat until just combined. Now alternately add the flour mixture and sour cream in three additions. Scrape down the sides of the bowl and stir in 1 cup of each kinds of chocolate chips, reserving a 1/2 cup of the mini chips to sprinkle on top before baking.
- Bake in center of oven about 18-20 minutes or until a toothpick instered in center comes out clean. Cool in pan on wire rack for 5 minutes. Store in an air tight container or freeze in small batches.
Notes
This recipe can also be made as one dozen standard sized muffins (30 minute bake time) or 6 jumbo muffins (40 minute bake time).