Double Chocolate Muffins

I quit my job this week. 😳

On Monday I turned in my 2-weeks notice to my wonderful, fantastic job of over 4 1/2 years so that I can work full time on Sugar Spun Run.  I’m an emotional melting pot of anxiety, excitement, elation and trepidation right now. “But what if the internet explodes?” Zach has rolled his eyes at that question roughly 6 million times so far, but here we are, and as nervous as I seem to be about the stability of the internet, I’m really happy to be here.

I’ll publish a post in the future to go into more detail about how this all came to happen (and so quickly), but for now I just wanted to share that fun bit of news with you, and thank you from the bottom of my heart for following along with my blog (or just clicking over to this recipe from Pinterest or Google, I love that, too, you rock).

But let’s get into what you really came here for — today’s recipe for double chocolate muffins.

Ingredients

• 1/2 cup canola oil vegetable oil would also work 120ml
• 1 cup granulated sugar 200g 200g
• 1/2 cup milk 120ml
• 2 large eggs lightly beaten
• 1 tsp vanilla extract
• 2/3 cup sour cream 150g 150g
• 2 cups all-purpose flour 240g 240g
• 1/2 cup cocoa powder 50g 50g
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups semisweet chocolate chips divided (340g) (I use a mix of mini and regular sized chips)

Instructions

1. Preheat oven to 375F (190C) and line 18 muffin cups with cupcake liners (or lightly grease and flour).
2. In large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well-combined.
3. ..........................................

for full recipes please see : sugarspunrun.com

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