Double Chocolate Lava Muffins

Ingredients

• 1/2 cup (113g) vegetable oil
• 1 cup (200g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 2 eggs, room temp
• 1 tsp vanilla extract
• 1/2 cup (120g) sour cream, room temp
• 1/2 cup (120g) whole milk, room temp
• 1 3/4 cups (220g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 1/2 cup (45g) unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup chocolate chips (plus more for topping)
• 6 oz (170g) semisweet chocolate (for the chocolate ganache)
• 85 mL (~1/3 cup) heavy cream (for the chocolate ganache)
• 1 tbsp (15g) unsalted butter (room temp/softened) (for the chocolate ganache)

Instructions

1. Preheat the oven to 375°F and line a standard muffin tin with liners.
2. In a bowl, mix the oil and both sugars together.
3. Add in the eggs and vanilla, mix until combined.
4. Whisk in the sour cream and milk until smooth.
5. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.
6. Gently fold the dry ingredients into the wet ingredients until just combined. Don't over mix.
7. Fold in the chocolate chips.
8. Spoon the batter into the liners, almost to the top. Top with additional chocolate chips.
9. Bake for 16-22 minutes or until a toothpick inserted into the center comes out clean/mostly clean.
10. Let the muffins cool.
11. To make the ganache, melt the chocolate and heavy cream together. Microwave in 15-second intervals, stirring in between until smooth.
12. Stir in the butter until melted and glossy.
13. Let this cool until thickened/spreadable.
14. Using the back of a piping tip (or a chopstick/skewer), create a hole in the center of each muffin. Pipe ganache into the hole to fill it.