Ingredients
- 1 cup all purpose flour
- 1 1/2 cups Infused Fitness Hemp Protein Powder
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons espresso powder
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 cup white granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- Extra chocolate chips for topping
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, add all the dry ingredients of flour, cocoa powder, salt, baking powder and soda, espresso powder and protein powder. Whisk together until all the dry ingredients are completely combined. Set aside.
- In a medium mixing bowl, add the melted butter with the eggs, sour cream, vanilla extract, sugar and whole milk. Slowly whisk together until combined.
- Take the wet ingredients and pour into the dry. Whisk the wet and dry ingredients together until everything is incorporated and there are no dry ingredient streaks left.
- Pour in the chocolate chips and fold these into the muffin batter.
- Take a jumbo muffin pan and spray with baking spray. Use a large scooper to transfer the batter into each muffin well. Fill 3/4 of the way full and top each with extra chocolate chips.
- Bake these in the oven for 35 minutes or until a toothpick is inserted and comes out clean.
- Let the muffins cool for at least 10 minutes. Remove from the pan and enjoy!
- To store for later, wrap each individual muffin in plastic wrap and keep at room temperature.
