This timeless recipe features delicious muffins and several hungry people who will eat anything as long as it’s not “old”. You know who you are. Moist Double Chocolate Muffins are deeply rich and nutritiously ignorant. Okay, I admit it, these muffins are basically cupcakes minus the icing…..which is kind of depressing when you think about a lonely…bald cupcake…. But hey! People eat donuts with or without icing for breakfast all the time! Wait, what? Anyway, Moist Double Chocolate Muffins are basically a delicious excuse to eat chocolate for breakfast. Because what would life be like with, dare I say, NO CHOCOLATE!? Oh miseries, miseries untold! Without chocolate we would be…….no. I can’t think these thoughts. These are not healthy thoughts. The fact is that chocolate is here to stay and it’s not leaving anytime soon. So let us rejoice in this fact and celebrate by making delectable baked goods! For all you chocoholics and muffin lovers out there, this one is for you.

The Ingredients: 1/3 to 1/2 cup unsweetened cocoa powder (think of 1/3 cup as milk chocolate and 1/2 cup as dark chocolate), 2 cups unbleached all purpose flour, 2 tsp. baking powder, 1 tsp. salt, 1/2 tsp. baking soda, 1 cup sugar, 2 eggs, 1/2 cup vegetable oil, 1/2 cup sour cream or plain yogurt, 1/2 to 3/4 cup vanilla almond milk or plain soy milk, 1 cup semi-sweet chocolate chips.

Sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large mixing bowl. In a separate, smaller bowl, whisk together the eggs, oil, almond milk, and sour cream or yogurt. Add the wet ingredients to the dry and mix with a wooden spoon until just combined. Gently fold in the chocolate chips with a small rubber spatula until just combined. Using a tablespoon or an ice cream scoop, portion out the batter to make one dozen muffins. Bake at 350 degrees for 15 to 20 minutes. Most importantly, slather with butter and eat immediately, or put them in the fridge and eat when chilled. Both ways are delicious!

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