Triple Chocolate Muffins

Today is National Chocolate Chip Day and to celebrate I came up with these super easy Triple Chocolate Muffins.  If you need something in a hurry, these are perfect and quite frankly they could pass as cake.  I’m really not sure who eats this kind of stuff for breakfast, but I will admit they would go perfect with a cup of coffee.

I adapted this recipe (as you can see I use Allrecipes.com quite a bit) and didn’t have the full cup of sour cream so I did part Miracle Whip which I’ve used in baking before with great results.  I made a few other changes and ended up with an awesome super soft, super chocolatey muffin.  Enjoy!

Triple Chocolate Muffins

2 2/3 c. AP Flour

1 1/2 t. Baking Soda

1/2 t. Salt

1/2 c. Cocoa

3/4 c. White Sugar

3/4 c. Light Brown Sugar

1/2 c. (1 stick) Unsalted Butter, softened

3 Large Eggs

1 T. Vanilla

3/4 c. Sour Cream

1/4 c. Miracle Whip

1 c. Whole Milk

3/4 c. Semi-Sweet Chocolate Chips

3/4 c. White Chocolate Chips

Directions

Preheat oven to 350 degrees.  Line or grease 24 regular size muffin cups.

Beat together butter and white and brown sugar on medium-high speed until light and fluffy, about 3 minutes.  Meanwhile, whisk together flour, baking soda, salt and cocoa.  Add eggs, one at a time to the butter/sugar mixture and beat in vanilla.  Beat in the sour cream and Miracle Whip.  Add one-third of the flour mixture and mix thoroughly.  Add half the milk and beat until thoroughly incorporated.  Add half the remaining flour, beating until incorporated.  Add the rest of the milk and beat thoroughly and the rest of the flour.  Stir in both kinds of chocolate chips.

Fill cupcake tins 2/3 with the batter and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.  Cool 5 minutes before removing from the pan.