Servings: 24 Prep: 10 minutes Cook Time: 20 Minutes

Double Chocolate Muffins

Ingredients

1/2 Cup Unsalted Butter, softened

1 Cup Brown Sugar, packed

2 Large Eggs

1/2 Cup Cocoa Powder

2 Cups Flour

1 Teaspoon Baking Soda

1 Teaspoon Salt

1/2 Cup Whole Milk

1/2 Cup Sour Cream

1 Teaspoon Cook’s Pure Coffee Extract

1 Teaspoon Cook’s Pure Vanilla Extract

112 Oz Semi-Sweet Chocolate Chips

Directions

Preheat the oven to 425 degrees F.
Line muffin tins with cupcake liners or grease the pans with butter.
In the bowl of a stand mixer, cream together the butter and the sugar.
Add in the eggs, one at a time, scraping the bowl after each addition.
In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
In a third separate bowl, combine together the sour cream, milk, and extracts.
Add the flour in three additions, alternating with two additions of the milk mixture.
Mix until not quite combined.
Add in the chocolate chips and mix until just combined.
Scoop about 1/4 to 1/3 cup of batter into each muffin well.
Bake for 5 minutes at 425, then reduce the heat to 350 degrees and continue baking for 15 minutes.
Let cool on a wire rack.