Double Chocolate Muffins (Sour Cream)

You will never bake another chocolate Muffin recipe after eating a piece from this one. The Sour Cream is the Secret!

Prep Time 10

Bake / Cook Time 15

REFRIGERATE 30

Total Time 55

Equipment

Ingredients

Instructions

Place your Muffin Flexipan® Tray on the top of your medium perforated baking sheet.

CHOCOLATE MUFFIN PREPARATION

In a mixing bowl, whisk together all the dry ingredients (Cocoa powder, sugar, all-purpose flour, baking powder and sea salt). Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the sour cream, vegetable oil and vanilla extract. Mix until it is all incorporated. Fold your chocolate chips.
Using your mini Ladle, scoop the batter into each well of your Muffin Tray and refrigerate for 30 minutes. NOTE: This will allow your muffin to have a nice top when baked.

BAKE!

Preheat oven at 350F/180C.
Take your Chocolate muffins out of the refrigerator.
Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your Muffins from 13 minutes) It is ready when the toothpick inserted comes out almost clean.
Once your Double Chocolate Muffins are out of the oven, let them cool down for about 10 minutes before unmolding. Enjoy & Bon Appétit!

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