Moist, gooey, double chocolate chunk muffins. Basically if they are chocolate muffins, they might as well be cake. They taste like cake. But we are going to call them muffins so you can eat them for breakfast without feeling any guilt!
Oh who am I kidding? I never feel guilty eating chocolate. Never! But maybe I should. In fact, at Christmas we were in Minneapolis, staying at the Radisson Blu, which is attached to the Mall of America. Since we were staying in a hotel, we had to go out for every meal. So we would walk over to the mall and go to one of the restaurants or the food court. Well, guess what was right inside the entrance from the hotel to the mall? Lindt! You know, those little globes full of soft and delicious chocolate?
Well, after 3 days of passing it up, I finally decided to go inside. And I bought 10 lbs of chocolate. TEN POUNDS! I had to take those 10 lbs home with me in my carry on. Lucky for me I ate enough of it that my bag wasn’t all that heavy!
Anyway, my point is, I love chocolate. I got that love from my mom. She always had some chocolate hidden around the house. Sometimes I would riffle through her sock drawer looking for chocolate. Me? Well, I don’t hide my chocolate. I just keep it everywhere. But anyway, I had this idea that I would make a fun breakfast option that would embrace my love of chocolate. I used my all-time favorite vanilla: Rodelle! And some cocoa powder, and lots and lots of chocolate chips! And these chocolate chunk muffins were the result.
They are perfect. They are light, fluffy, moist, and have the perfect amount of chocolate. It is not so much that you end up admitting you are basically eating cake, but enough to fill that chocolate craving first thing in the morning.
But don’t take my word for it! Try it yourself. You WILL NOT regret it. Another thing…these muffins freeze really well. I was assigned muffins for a baby shower I was helping to throw, and knew I would not have a lot of time the day of to make them fresh. So I made a batch of these in advance and popped them in my freezer. CONFESSION: They never made it to the shower, I ended up having to make a new batch because I kept snitching them. Whoops.
But enough of my chocolate gushing…your turn!
Chocolate Chunk Muffins
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar
- 4 eggs
- 2 tsp vanilla "Rodelle "
- 3 Tbs Cocoa Powder
- 1 1/2 cups sour cream
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 cups milk chocolate chips
- Preheat your oven to 450 degrees
- Spray a muffin tin with non-stick cooking spray
- In a medium bowl, cream butter, cocoa powder, and sugar together
- Add in eggs and vanilla, and mix together
- Add in sour cream, and mix until combined
- Fold in flour and baking soda
- Fold in chocolate chips
- Fill muffin tin with approximately 1/4 cup batter per spot
- Bake for 14-16 minutes until golden brown on top
- Remove from pan to cooling rack, and enjoy!
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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