Sunday, March 30

Double Chocolate Chip Muffins

Cafe flavor right from your own kitchen, the muffins are a real crowd favorite. A moist center filled with melty chocolate chips and a hint of cinnamon. Served dusted with a layer of powdered sugar for an added sweetness.

Full time 45-60 minutes (includes cooling time)
Makes 9 jumbo muffins

You will need:

3 eggs
1 Box (or homemade batch) Devil's Food cake mix
1 cup chocolate chips
3/4 cup sour cream
1/2 cup milk
1/2 cup oil
1/4 cup water
1 tsp vanilla extract
3/4 tsp cinnamon

Topping
1/4 cup powdered sugar

Let us begin:

Preheat oven to 375' and line 9 jumbo muffin cups with paper liners.

In a large mixing bowl, pass cake mix through a fine mesh strainer or sifter. This is  a very important step, you need to remove any lumps from the mix.


Sprinkle cinnamon across the top of the sifted mix.

In a separate bowl beat eggs thoroughly.


Add in milk, oil, water, and vanilla. Whisking until well incorporated.


Add in sour cream and whisk well until fully blended.


Pour liquid mixture over cake mix and allow it to sink in for 30 seconds to a minute.


Mix gently together ONLY until mixture is even in consistency, you cannot over mix this batter. Think of it as aggressive folding instead of mixing.


Fold in chocolate chips just to incorporate them.


Fill muffin cups 2/3 of the way full.


Bake in oven for 20-30 minutes of until tops spring back when you gently press on center of muffin. You could use a toothpick, but be warned if you pierce a chocolate chip, the pick will not come out clean. So you may need to try a few muffins.


Allow to cool in tray for 10-15 minutes or until muffin tops feel cool to the touch.

Remove from muffin tray and allow to fully cool before dusting with powdered sugar.

Once cool, dust across top of muffins with powdered sugar. Serve and cheers!