Ginger And Oregano

Kitchen Adventures in the Land of Cheese

Double Chip Chocolate Muffins

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Double Chip Chocolate Muffins | Decadent chocolate muffins packed with a mixture of chocolate and peanut butter chips 

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Last Thursday was my last day at my job. No, I’m not going on maternity leave early (although, man I am certainly ready for this baby to GET THE HELL OUT OF ME). I’m actually starting over somewhere new. 

That’s right, I’m starting a new job a mere 5 weeks prior to my due date. Yes, that makes me a little bit of a crazy person. And no, this was not how I had envisioned the last month of my pregnancy going. But such is life, right?

My new job is back in the hospital setting (I currently work in a clinic, although I moonlight in the hospital on the weekends) in a Day Surgery and Recovery Room position. Which means that if you’re having surgery in Racine, WI, chances are you’ll see me either immediately before or immediately after your doctor slices you open. The best part is that the position is part time, which means I’ll have a few extra days every week to be home with our new little one.

I had applied for this job way back in October, almost on a whim, after a particularly irritating day at the office. And then I promptly forgot about it. I didn’t hear anything about it for months, and by the time I finally interviewed and the job was offered to me, it was already January.

The initial plan was for me to start in this new position after my maternity leave had ended, but situations changed and they needed me to start immediately instead. So with a very heavy heart, I submitted my resignation at my current job, and I started with my new hospital yesterday.

Last week, my office held a little potluck for lunch. We love our potlucks around here, and will use any excuse we can think of to celebrate. Most often, it’s a birthday, and since there are three of them in my office in the month of January, it was the perfect reason to have a breakfast-for-lunch potluck.

Little did I know that we weren’t really celebrating birthdays at all. My coworkers had planned a surprise baby shower / going away party for me. It was the sweetest and most unexpected thing, and I could not possibly be more grateful to my wonderful coworkers for being so thoughtful.

We all shared in a smorgasbord of breakfast foods for lunch, including cinnamon rolls and bacon and bagels and tons of fruit and even french toast (a coworker brought a griddle and everything).

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I contributed these devilishly delicious double chip chocolate muffins to the feast. I basically had to wrestle these muffins away from my husband in order to bring them to work, and he was more than thrilled when I brought the leftovers home. He claims to have brought the extras to work with him to share with his coworkers, but I think he’s secretly hoarded them in his office.

Regardless, these chocolate muffins are divine. They are thick and moist and bursting with chocolate and peanut butter chips. Maybe not the most healthy thing you could have for breakfast, but who are we to judge? Go ahead and slather on some butter and really lean into it, would ya?

(Please excuse my photos this time around. I forgot to take pictures when I initially made the muffins, so I was rushing around in the morning trying to snap a couple of shots. I couldn’t find my camera, so I had to use my phone. And believe it or not, both of these pictures are of the same muffins sitting on the same table. Just a testament to what lighting and angles will do to photographs!)

 

Double Chip Chocolate Muffins

Servings: 24 muffins

  • 1/2 cup (2 sticks) unsalted butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 cups flour
  • 1 cup sour cream
  • 2/3 cup chocolate chips
  • 2/3 cup peanut butter chips

 

  1. Preheat oven to 350. Line two muffin tins with paper liners and set aside.
  2. Using a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream butter with sugar and brown sugar on medium speed. Beat in eggs, one at a time, then vanilla. Reduce speed to medium-low and mix in baking powder, baking soda, and salt. Scrape bowl and mix in cocoa powder. Alternate additions of flour and sour cream until all ingredients are fully combined. Fold in chocolate and peanut butter chips
  3. Divide batter evenly between muffin cups, filling each liner about 3/4 full.
  4. Bake for 17-19 minutes, or until a toothpick comes out clean when stuck into the middle of a muffin.
  5. Allow muffins to cool in the pan for about 5 minutes, then remove to a wire rack to finish cooling.

 

Inspired by: Baked by Rachel

Author: gingerandoregano

Wife. Nurse. Soon-to-be mother. Lover of all things pasta. Ginger.

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