|Nutritional Guidelines (per serving)|
|Servings: 12 muffins (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These double chocolate chip muffins are the holy grail of muffins! Nigella Lawson is a goddess and her amazing book "How to Be a Domestic Goddess" has taught me everything I need to know about baking and how to use my oven to bring joy to others. Her banana bread is something for the gods.
I like using regular chocolate chips, but you could get cute and use mini chocolate chips instead! I also like using nice and crunchy sanding sugar to top these muffins. It looks so pretty and holds up well in the baking process. If you don't have sanding sugar, you can always use regular sugar, or just omit it from the recipe.
If you are using a convection oven, you can cut down the baking time to about 15 minutes instead of 20. The high temperature gives a nice crust to the muffins, while still making them moist and delicious!
- 6 tablespoons butter (unsalted, melted)
- 1/2 cup of sour cream
- 3/4 cup of whole milk
- 1 large egg
- 1 1/3 cup all purpose flour (unbleached)
- 1/2 cup of unsweetened cocoa powder
- 2 1/2 teaspoons of baking powder
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- 1/3 cup of chocolate chips
- 1/4 cup Sanding sugar (or other coarse grain sugar)
Line a muffin tin with paper baking cups. Preheat the oven to 400 F.
Make sure to let the butter cool slightly after you have melted it. Combine it with the sour cream, whole milk, and egg in a measuring cup. Beat until completely combined.
Add the flour, cocoa powder, baking powder, sugar, and salt to a mixing bowl. Stir until it is combined.
Gently fold in the wet mixture into the dry mixture. Be really careful to not over mix. Just make sure there isn't any dry ingredients left in the bowl. Then gently fold in the chocolate chips.
Use a small ice cream scoop or rubber spatula to scoop the batter into the paper lined muffin tins.
Sprinkle the tops of each muffin with the sanding sugar. Bake in the oven for about 20 minutes, or until a toothpick comes out clean.