Two-Bowl Red Velvet Chocolate Chip Muffins

These red velvet muffins are just the right amount of decadence. They're easy to make and stay moist without drying out. Kids and adults alike love them! No mixer required—these come together easily with just two bowls. Adapted from Sally's Baking Addiction "Easy Pumpkin Muffins".

Ingredients

2 cups all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup good quality cocoa powder
1 10 oz. bag mini chocolate chips
1 cup granulated sugar
2 large eggs
2/3 cup sour cream
1/2 cup vegetable oil (or coconut oil)
1/2 cup buttermilk*
1 1/2 teaspoon vanilla
1 teaspoon apple cider vinegar
1 1/2 tablespoons red food coloring

*An easy substitute for buttermilk is to add apple cider vinegar to milk (ratio: 1 teaspoon to 1 cup).

Instructions

1. Preheat oven to 425ºF (218ºC). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
2. Make the muffins: In a large bowl, whisk the flour, baking soda, cocoa powder, salt, and chocolate chips. Set aside.
3. In a medium bowl, whisk the oil, granulated sugar, eggs, sour cream, buttermilk, vanilla, and vinegar together. Add the red food coloring until you reach the desired color.
4. Fold the wet ingredients into the dry ingredients and mix gently with a spatula until just combined and no flour pockets remain.
5. Spoon the batter into the muffin tins, filling it all the way to the top.
6. Bake for 5 minutes at 425ºF, then reduce the oven temperature to 350ºF (177ºC), keeping the muffins in the oven the entire time. Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes. Allow to cool a few minutes before transferring to a wire rack to cool completely.

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 21 minutes