Double Chocolate Muffins

Perhaps triple chocolate would be a more suitable name when you factor in the cocoa powder and chocolate used however because of their lack of sweetness and distinct richness double chocolate will do. Indulgent and sinfully delicious. An enjoyable way to alleviate stress and pass by a rainy afternoon.    

Double Chocolate Muffins

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makes 12 muffins

2 cups unbleached all purpose flour

1/2 cup caster sugar

3/4 cup white chocolate chips or Baker's white chocolate chopped into pieces

1/2 cup dark chocolate chips 

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup sour creme

1/2 cup milk

1 teaspoon vanilla extract

1/2 cup vegetable oil

1/2 cup chopped pecan pieces or more chocolate chips, for topping, optional 

Preheat the oven to 400ºF (200ºC) Grease 12 muffin cups or line with paper muffin liners or silicone muffin liners.

In a large bowl combine the flour, sugar, white chocolate chips or chunks (which ever you are using), dark chocolate chips, cocoa powder, baking soda and salt. 

In another bowl whisk together the egg, sour creme, milk, vanilla and vegetable oil until blended and smooth. Pour into the dry ingredients and stir until the batter is blended. Fill the prepared muffin cups 3/4 full and sprinkle the tops with the pecans or chocolate chips.

Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in the centre comes out clean. Allow the muffins to cool in the tin for 10 minutes before removing them from the tin to cool completely on a wire rack. 

Hope everyone had a great weekend. We had a lovely one. End of school... exam time equals stress.... I... we, face this week full steam ahead with plenty of things on the go; so me posting may be a bit hit or miss this week. - JD