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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Camilla Saulsbury Ingredients:
2 2/3 cups all-purpose flour |
1/2 cup unsweetened cocoa powder (not dutch process) |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
1 1/2 cups sugar |
3 eggs |
1/2 cup unsalted butter, melted |
2 teaspoons vanilla extract |
1 cup sour cream |
1 cup milk |
1 cup semi-sweet chocolate chips |
Directions:
1. Preheat oven to 325°.
2. Will need two 12-cup muffin pans; line 18 cups with paper liners.
3. In a big bowl, whisk the flour, cocoa, baking soda, and salt together.
4. In another bowl, whisk the sugar, eggs, butter, and vanilla together until well blended.
5. Add the egg mixture to the flour mixture and stir until just blended.
6. Gently fold in the chocolate chips.
7. Divide batter equally among prepared muffin cups.
8. Bake for 20-25 minutes or until a pick comes out clean.
9. Let cool in pans on a wire rack for 5 minutes; then transfer muffins to rack to cool.
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