Quadruple Chocolate Muffins

Photo: Risa

Ingredients

1 1/2 cups all purpose flour

1/2 cup Dutch-process cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup butter (2 sticks) butter, softened

1 cup sugar

2 eggs

8 ounces container of sour cream (I used light and it turned out beautifully)

1/2 cup semi-sweet chocolate chip

cups good quality white chocolate chips

3/4 cup good quality milk chocolate chips

Preparation

Preheat oven to 350F. Line or grease a (12 cup) muffin pan; set aside.

In a large bowl whisk together flour, cocoa, baking powder and baking soda.

In bowl of an electric mixer, cream together the butter and sugar at medium speed until light and fluffy. Beat in the eggs, one at a time, combining well after each one.

Reduce mixer to low speed, beat in half of the dry ingredients. Scrape down the bowl and beater well. Beat in the sour cream, scrape down again then beat in remaining dry ingredients.

Scrape batter into prepared pan. Bake 25 minutes or until toothpick inserted in the center comes out clean.

Cool in pan on wire rack for 5 min. Remove muffins from the pan onto the wire rack to cool completely.