Double Chocolate Chip Muffins

In one bowl, mix dry ingredients and create a well in the middle of the bowl:

2 Cups All Purpose or Cake Flour

1 teaspoon Baking Soda

Pinch of Salt

1/2 Cup Sugar 

1/2 Cup Date Sugar
1/2 bag of chocolate chips

In another bowl, mix these ingredients thoroughly:

1/2 cup cocoa powder
3/4 cup Sour Cream
1/2 Cup Olive Oil
2 tablespoons buttermilk powder
2/3 cup hot water
2 eggs
Extract of choice

Once the wet ingredients are thoroughly mixed, transfer into bowl of dry ingredients, right into the well.  Mix gently, don't overmix, by hand.  If you cannot mix this by hand, use a mixer at very low speed until combined.  Overmixing will cause them to be tough.

Transfer to lined cupcake tin.  I generally like to fill mine almost to the top so that they crown nicely.  Tap the pan on the counter to remove air bubbles. 

Bake at 400 degrees for 5 minutes and then turn the oven down to 350 degrees, depending on your oven, this will bake for another 15 minutes.  Check them with a cake tester or a toothpick.  If still gooey, set for another 7 minutes and retest.

Please check the Cook Along Calendar for the Sugar-Free Option and other Sugar Free Goodies, coming soon!

This was a lengthy live-stream, with chit chat, but it's fun nonetheless.