DOUBLE CHOCOLATE MUFFINS

These rich and tender chocolate muffins make a perfect breakfast treat. They’re a chocolate lover’s dream!

INGREDIENTS:

• ¾ c. brown sugar, packed
• ⅓ c. vegetable oil or melted coconut oil
• 6 tbsp. unsweetened cocoa powder*
• 6 tbsp. HOT water
• 2 eggs
• 2 tsp. vanilla extract
• 1⅔ c. all-purpose flour
• 2 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• ¾ c. sour cream or Greek yogurt, heaping
• 1⅓ c. semisweet chocolate chips, divided (or a mix of regular and mini)

DIRECTIONS:

1. Preheat oven to 400 degrees. Line a standard size muffin tin with liners; set aside.
2. In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Combine the cocoa and the hot water in a small bowl, whisk until a smooth paste forms. Add to the sugar and oil, beat for 1 minute. Add the eggs and vanilla, mix until combined.
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