In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. In three additions, add the flour mixture alternating with the sour cream until combined. Muffins are actually a form of quick bread, meaning that they have a bread-like texture but are made without yeast. Bake at 350 degrees Fahrenheit for about 23-25 minutes, or until a toothpick inserted into the centre of one of the muffins comes out clean. 2. Well, when I made these my family could not tell the difference! Divide the mixture between the muffin cups and fill them almost all the way to the top. Add chocolate chips/chunks and stir. Line a 12-count muffin tray with muffin liners. I love baking them for so many reasons, but mainly because they’re easy to make, often in only one bowl, and they’re tender and moist and full of flavour. This just makes them look even prettier. Heat the oven to 180C/160C fan/gas 4. Remove the pan from the oven and let … Mix the egg, milk and vanilla essence into the cooled butter/margarine. Add the cocoa powder mixture and beat until smooth. Melt the low-fat spread and beat the egg, then whisk them together with the yogurt and milk. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth. Add the liquid ingredients and mix everything together just until no streaks of flour remain. Then remove the muffins from the pan and let them cool another five minutes on a wire rack. I’ll share a few of these tips later on in this post below but if you want in on this FREE email series, SIGN UP NOW. Easy to make in only one bowl! Stir in the chocolate chips, reserving a small amount to sprinkle on top of the muffins before they are baked (it looks nice having the chocolate chips float on top of the muffins). I’d love to know! These muffins store well at room temperature in an airtight container for about 2 days. Remove the pan from the oven and let the muffins cool for five minutes in the pan. Try these delicious double chocolate chip muffins! In a large bowl combine all dry ingredients. Don't overwork the batter. Top chocolate chip muffin recipes Carefully spoon the batter into the prepared muffin pan (you can use a small ladle or even an ice-cream scoop). How to Make Double Chocolate Chip Muffins. When I’m craving chocolate and want something warm & homemade stat, these Double Chocolate Muffins are my go-to recipe.. Bake 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Whisk … But if you're baking for a special event (or bake sale), muffin liners can make your delicious treats as pretty as they are tasty. Do not beat or overwork. Line a muffin tin with six muffin cases. With a rubber spatula, gently fold 1 cup of chocolate chips into the batter. Now add the wet ingredients to the dry ones and mix to make a very … Tips & Recipes for Stress-Free Holiday Entertaining!! Try these! Oh yes, and be sure to read my notes below for vegan and protein powder-free alternatives x … Combine dry ingredients: In a medium-sized mixing bowl, combine … Combine wet and dry mixtures and fold gently together until just mixed. These Double Chocolate Chip Muffins have been triple-tested and are guaranteed to turn out fluffy, moist and full of chocolatey goodness. When you click on these links and purchase a product I earn a small commission at no additional cost to you. These Best Ever Double Chocolate Muffins are moist and chocolatey, and they make the perfect after school snack! Delicious recipes from my kitchen to yours. If your muffins will be eaten at home by family members, appearance may be a secondary concern. 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