When I think of Valentine’s Day I think of chocolate. Let’s be honest here, I think about chocolate every day, not just on Valentine’s Day. Anyways, these muffins would make a great addition to your Valentine’s Day breakfast or brunch any weekend.
I use dark cocoa powder in these muffins, but you could definitely use regular cocoa powder. I talk about my love of dark cocoa powder over in this post. Because of the dark chocolate color it gives them, you’ll never know that there is whole wheat flour hiding out in there. That makes them healthy, right? These muffins are best when they are warm and the chocolate chips are melted.
I love to stock my freezer with muffins so I can throw one in my lunch box for a mid-morning snack with my coffee. And this recipe is on the rotation about once a month. Enjoy!
Double Chocolate Muffins
Yield: 1 dozen
1 cup all-purpose flour (can substitute white whole wheat)
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet or dark chocolate chips
1/3 cup sour cream
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
- Preheat oven to 325 and line muffins cups with paper liners.
- In a large bowl, combine the flour, sugar, cocoa, baking soda, salt and chocolate chips.
- In a medium bowl, whisk together the eggs, sour cream, milk, oil and vanilla. Make a well in the center of the dry ingredients and mix in the wet mixture, stirring just until moistened (a few dry streaks and lumps are fine).
- Fill the muffin cups 1/2 to 2/3 full. Bake for 15-17 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins to a wire rack and cool completely.