I love, love chocolate! When you eat chocolate in muffin form, it sounds so much healthier than chocolate cake. Perfect.
2²/3 cups flour
1½ cups sugar
1/2 cup baking cocoa (I use dark for very rich flavor)
1½ tsp baking soda
1/2 tsp salt
1 cup sour cream
1/2 cup water
1/2 cup milk
1/2 cup oil
1 tsp vanilla
1/2 cup semisweet, or darker chocolate chips
1/2 cup chopped walnuts or pecans
Preheat oven to 325°. In large bowl, combine flour, sugar, cocoa, baking soda and salt. In another bowl, whisk eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill each muffin cup of muffin tray on perforated sheet or greased or paper-lined muffin cups. Sprinkle with sugar, if desired. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.
If you are interested in ordering Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit my Demarle at Home Personal Website at kristen.demarleathome.com or simply click on the Demarle at Home logo below.