Chocolate Chunk Coffee Muffins

INGREDIENTS :

• 4 tablespoons unsalted butter, melted and cooled
• 4 ounces bittersweet chocolate, coarsely chopped, divided
• 2 cups all-purpose flour*
• 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
• 1/3 cup unsweetened cocoa powder
• 1 tablespoon baking powder
• 1 tablespoon espresso powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/3 cup Imperial Sugar Light Brown Sugar
• 1 cup strong coffee, cooled
• 1/4 cup sour cream or plain Greek yogurt
• 1 large egg
• 1 teaspoon pure vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

1. Place a rack in the center of oven and preheat oven to 375 degrees F. Butter or spray a regular-size 12-muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet. Set aside.
2. Place a medium heat-proof bowl over a pan of simmering water. Add butter and half of chocolate. Heat gently, stirring often, until chocolate is almost completely melted. Remove from heat and continue stirring until chocolate melts completely. Let cool 5 minutes.
3. In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, espresso powder, baking soda, cinnamon, and salt. Briskly whisk in brown sugar until no lumps remain. Set aside.
4. To bowl with melted chocolate, whisk in coffee, sour cream, egg, and vanilla extract until well combined. Pour liquid mixture over dry ingredients and, with whisk or a rubber spatula, gently but quickly stir to blend. Do not overmix. Stir in remaining chopped chocolate. Divide batter evenly among the prepared muffin cups.
5. Bake for 18-20 minutes, or until a thin knife inserted into center of muffins comes out clean. Transfer pan to a rack and cool for 5 minutes, then carefully removing each muffin from its mold. Serve warm or at room temperature.