W hen coming downstairs in the morning to a chilly home, one way to rally the troops out of bed is to reward them with a warm breakfast. Muffins are a go-to choice for a q uick bite, and homemade muffins served right out of the oven can be just what’s needed on blustery days.
This recipe for “Triple Chocolate Muffins” from “Chocolate” (Parragon Book S ervice), by the editors of the Love Food series, imparts rich, chocolately Úavor into every bite of these mouthwatering muffins. They’re equal parts breakfast and dessert.
Triple Chocolate Muffins
(Makes 12) 1-324 cups all-purpose Úour 1/3 cup unsweetened cocoa powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup semisweet chocolate chips 1/2 cup white chocolate chips 2 large eggs beaten 1-1/ cup sour cream 6 tablespoons packed brown sugar 6 tablespoons unsalted butter, melted
Preheat the oven to 4 00 F. Line a 12-cup muffin pan with paper liners. Sift the Úour, cocoa, baking powder, and baking soda into a large bowl. Add the semisweet and white chocolate chips, and stir.
Place the eggs, sour cream, sugar, and melted butter in a separate mixing bowl, and mix well. Add the wet ingredients to the dry ingredients, and stir gently until just combined.
sing two spoons, divide the batter evenly among the paper liners. Then bake in the preheated oven for 20 minutes, or until well risen and firm to the touch. Remove from the oven and serve warm, or place on a cooling rack and let cool.
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