Directions

• Preheat oven to 425 degrees F. Line a 12 muffin pan with paper liners.
• In a bowl of a stand mixer with a paddle attachment cream butter and sugar, and then add the eggs.
• In a medium bowl combine flour, cocoa, baking powder, baking soda, and salt. In a separate bowl combine sour cream, buttermilk, vanilla, and glycerin.
• Add the dry and wet ingredients to the egg mixture alternatively, ending with the dry ingredients. Fold in the chocolate chips.
• Using a large ice-cream scoop, scoop a generous amount of batter into each muffin cup.
• Bake for 15 minutes then lower the temperature to 400 degrees F, and bake for 12 to 14 minutes longer, until the muffins spring back when gently pressed.
• Place the pan on a cooling rack and wait 5 minutes before removing the muffins from the pan. Drizzle with white and/or melted chocolate.

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