I was looking for something different for the boys the other day and stumbled across this recipe. The boys LOVED them and so did our guests. These muffins were inhaled in no time flat! The original recipe calls for low-fat ingredients, but I only had high-fat ingredients on hand, so I’m sure my version of the muffins was a little richer but no one complained. If you’d like to see the low-fat version of the recipe, check out joythebaker.com. Next time I make these I’m going to substitute half whole-wheat flour to see if the boys notice.
These make a great afternoon snack if you’re looking for a little something sweet and they come together in no time.
Two-Bite Chocolate Chunk Muffins
Adapted ever so slightly from recipe by Joy the Baker
1 cups all-purpose flour
1/3 cup sugar or 1/2 cup sugar if you like your muffins sweeter (I used 1/2 cup and the muffins were delicious)
2 Tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup sour cream
scant 1/2 cup whole milk
1 Tablespoon canola oil
3.5 ounces chopped dark chocolate or chocolate chips
Preheat the oven to 350 degrees F and position a rack in the center of the oven.
Whisk all of the dry ingredients together in a medium sized bowl. In a separate bowl, combine all of the wet ingredients and whisk to combine, trying to get as many lumps as possible out of the sour cream. Pour the wet ingredients into the dry ingredients all at once and stir to incorporate. Once mixture in combined, fold in the chocolate chunks.
Grease a mini muffin pan. Scoop the muffin batter into a the pan (~1 Tablespoon of batter for each muffin). Bake for 10-12 minutes or until a cake tester inserted in the center comes out clean. Let cool in the muffin pan for ~5 minutes then transfer to a wire rack to cool if you don’t eat them all first.