The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.
Chocolate Chocolate Chip Muffins
Blaise Doubman
I am a huge fan of muffins and could eat them for breakfast, lunch, dinner and snack all between. There is something warming and comforting to me about muffins ever since I was a child. I love how there are so many different flavors and variations now. I did a red velvet crumble muffin awhile back and people were so taken back by it but now that is not really that uncommon. There for awhile cupcakes were all the rage and then donuts for a short period of time before it has now leaped over into huge, too sweet for even me, cookies. The next dessert trend is muffins. You just wait and see!
The muffins I am sharing here today are chocolate chocolate chip muffins. I must have texted this recipe a dozen times to get it right. My apologizes to Travis for getting this column to him late. There for awhile I would always meet ahead of deadline and now I am testing recipes way after the deadline and then rethinking myself. I guess that is how it goes when your working routine is up and disrupted. Anyways, these are quite possibly the best chocolate muffins I have ever had. And trust me, I have had a lot. Try these for yourself!
Chocolate Chocolate Chip Muffins
2 cups white all-purpose flour
1 cup white granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips
2 large eggs
¾ cup sour cream
½ cup vegetable oil
½ cup whole milk
2 teaspoons pure vanilla extract
Start by preheating your oven to 425 degrees F. Like a 12-cup muffin pan with paper liners.
In a large bowl, combine white all-purpose flour, white granulated sugar, unsweetened cocoa powder, baking soda, salt and semi-sweet chocolate chips.
In another large bowl, whisk together the large eggs, sour cream, vegetable oil, whole milk and pure vanilla extract.
Add the wet ingredients into the dry and mix together, being sure not to over best or over mix the batter. If you do, just start over.
Once all 12-cups are filled, place in preheated oven for 5 minutes. Remove and lower the oven temperature down to 350 and bake another 15 minutes or until tender and baked.
Remove, allow to cool and enjoy!
Ask and Answer: A few people wrote to me and wondered if my Buffalo chicken dip could be made on the stovetop instead. It could in a pinch, but I would recommend the oven first if not a slow cooker.