Here’s an easy muffin that goes with the holidays and coffee, too.

It’s the Icon’s variation of Spice Chocolate Muffins from a cookbook called “Muffins.” We toned down the sugar and chocolate chips from the original recipe and it still creates pretty sweet muffins.

This recipe made 14 large muffins.

Directions:
3 ½ oz butter, melted
½ cup sugar
1/3 cup brown sugar
2 eggs
2/3 cup sour cream (we used yogurt)
5 tbsp milk (we used half-and-half)
1 ¾ cup flour (we used 1 cup white and ¾ cup whole wheat)
1 tsp baking soda
2 tbsp unsweetened cocoa
1 tps allspice
About one-half cup semisweet chocolate chips (recipe called for one cup)

Preheat oven to 375. Line muffin pan with muffin paper liners.
Mix dry ingredients
Mix wet ingredients
Mix the two together and then add the chocolate chips
Bake for 25 to 30 minutes
Remove and cool for 10 minutes, then try to eat just one
(A cup of coffee is optional, but recommended.)