Preheat oven to 375 degrees.
1 C. cake flour
3/4 C. white flour
1/2 C. unsweetened cocoa powder
2 teasp. baking powder
In a mixing bowl, beat together:
2 large eggs
1 cup sugar
1/2 C. milk
1/4 C. sour cream
1/2 cup vegetable oil
2 teasp. vanilla
Slowly add the sifted flour mixture into the egg mixture, folding (NOT beating roughly- that makes muffins tough & leathery) until everything is just incorporated.
Add 1 cup mini chocolate chips and 1/2 cup Ghirardelli 60% chocolate chips (or bittersweet chips) and stir together.
Fill paper lined muffin cups 2/3 full - then sprinkle tops liberally with sugar.
Bake for 20 minutes (test with toothpick to make sure centers are done).
Cook on a baking rack.
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