Directions: |
Directions:-Preheat and prep: Preheat oven to 425°F and line a 6-count jumbo muffin pan with jumbo muffin liners. Set aside. (Note: you can make smaller muffins in a regular sized muffin tin).
-Whisk dry ingredients: In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Set aside.
-Whisk the slightly cooled melted butter and sugar in a large mixing bowl.
-Add wet ingredients: Add eggs in one at a time, followed by the vanilla extract. Then add the sour cream and buttermilk, whisk.
-Fold in the dry ingredients and 1 ½ cup chocolate chips. (Reserve the other ½ cup for topping on the muffins). Careful not to over mix. The batter will be very thick. Allow the batter to rest for 10-15 minutes at room temperature.
- Divide the batter into the prepared jumbo muffin pan then top muffins with reserved chocolate chips. You should get 6 jumbo muffins, but if you feel like the batter is getting too close to the tops, make a couple small/regular sized muffins to avoid spilling over the edges.
-Bake for 5 min at 425°F, then reduce oven temperature to 350°F (without opening the oven) and bake again for ~19-25 minutes. Try not to open the oven door too much or too early, as this can cause temperature fluctuations and the centers may sink. (Also, ovens vary. You'll know the muffins are done when they have risen and a toothpick inserted in the center has a few moist crumbs attached, but nothing wet or goopy). Careful not to overbake these beauties! |
This recipe for Copycat Costco Double Chocolate Chip Muffins is from