Double Chocolate Muffins
INGRÈDIÈNTS:
- ¾ c. brown sugar, packèd
- ⅓ c. vègètablè oil or mèltèd coconut oil
- 6 tbsp. unswèètènèd cocoa powdèr*
- 6 tbsp. HOT watèr
- 2 èggs
- 2 tsp. vanilla èxtract
- 1⅔ c. all-purposè flour
- 2 tsp. baking powdèr
- ½ tsp. baking soda
- ¼ tsp. salt
- ¾ c. sour crèam or Grèèk yogurt, hèaping
- 1⅓ c. sèmiswèèt chocolatè chips, dividèd (or a mix of règular and mini)
- DIRÈCTIONS:
- Prèhèat ovèn to 400 dègrèès. Linè a standard sizè muffin tin with linèrs; sèt asidè.
- In a largè mixing bowl or thè bowl of a stand mixèr, combinè thè sugar and oil. Bèat on high for 2 minutès. Combinè thè cocoa and thè hot watèr in a small bowl, whisk until a smooth pastè forms. Add to thè sugar and oil, bèat for 1 minutè. Add thè èggs and vanilla, mix until combinèd.
- In a sèparatè mixing bowl, whisk togèthèr thè flour, baking powdèr, baking soda and salt. Gradually altèrnatè adding thè dry ingrèdiènts and thè sour crèam to thè largè mixing bowl. DO NOT OVÈR-MIX. Fold in 1 cup of thè chocolatè chip with a spatula.
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