3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup unsweetened baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chocolate chips (I use mini-chips)
Mix the above dry ingredients in a large bowl, making sure they are all well combined. If you add the chocolate chips at this stage, they will not "sink" when the muffins are baked. I like to use mini-chocolate chips so the chocolate distributes evenly throughout the batter, but ANY kind of chocolate chip will work (mint is very good too!!)
In a different medium sized bowl, whisk the following wet ingredients until smooth:
3 eggs
1 cup sour cream
1/2 cup coffee (cold)
1/2 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
After the wet mixture is whisked until smooth, add it to the bowl of dry ingredients and stir just until everything is moist.
Line cupcake pans with paper liners and fill 2/3 full with the muffin batter. Bake at 325° for 20-25 minutes (my electric oven takes 20 minutes exactly). Test for doneness with a toothpick.
This recipe makes 3 dozen muffins
Gotta love a good chocolate muffin!!!!
ReplyDeleteMy grands would love this!
ReplyDeleteOne reason I very rarely bake cupcakes is because I really hate paper liners...there always seems to be more of the treat stuck to the paper than there is your hand to eat. Have you ever made these without? I'm assuming just spray the pan with non-stick spray, and they ought to come out alright? Would love to try these!
ReplyDeleteTammy, just a comment....when I have a recipe that really sticks to the liner, I use foil cups instead of paper ones. They always come clean :)
ReplyDeleteI had tried making muffins at home but things did go according to expectations. Anyways, your blog has shared easy steps of making one. I should try again someday. I love cupcakes in which coffee is used.
ReplyDeleteRegards,
Finn Felton
Kopi Luwak