Double Chocolate Brownie Muffins
- ½ C butter, softened
- 1 C coconut sugar
- 2 tsp vanilla
- ⅓ C sour cream
- 2 eggs
- 1 C milk
- 2 C gluten free baking flour*
- 2 tsp baking powder
- ⅔ C cocoa powder
- ½ tsp salt
- 1½ C mini chocolate chips*
- Preheat oven to 350.
- In a large mixing bowl, cream butter, sugar, vanilla, and sour cream.
- Add eggs and mix well.
- In a separate bowl, combine flour, baking powder, cocoa powder, and salt.
- Add flour mixture and milk to butter mixture and mix well.
- Line a muffin tin with 12 cupcake liners and fill, or use a mini muffin tin in two batches.
- Bake 25-28 minutes, until a toothpick inserted in the center comes out mostly clean.
- Allow to cool 1-2 minutes before removing.
*I use Bob's Red Mill Gluten Free Baking flour, which does contain xanthan gum.
*I use Enjoy Life chocolate chips
Recipe by All Things Good Co. at https://heatherhollandaise.com/2015/11/double-chocolate-brownie-muffins.html
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