Chocolate Brownie Muffins

Directions:

Preheat your oven to 400.

Line a 6 Oz. jumbo muffin pan cups with paper muffin liners.

In the large bowl beat butter, sugar, and canola oil until light and creamy.

Add the vanilla extract and beat until combined.

Add the eggs one at a time and beat just until combined.

Beat in the dry chocolate pudding mix until blended.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder to ensure no lumps.

On low speed, add the dry ingredients into the butter mixture in two installments, alternating with the sour cream.

Beat just until combined and no flour streaks are visible. Next, beat in the buttermilk until just combined.

Fold in the chocolate chunks and white chocolate chips.

Scoop the batter into the lined muffin cups and make them pretty full and a nice dome shape.

Add a few more chocolate chunks on the top before baking.

Bake muffins in the oven at 400 for 5 minutes, then lower the temperature to bake at 325 for about 20 minutes, or until a toothpick comes out of the center clean.

Enjoy as is or add the ganache.

For the Fudge Ganache Core:

In a small saucepan, add the bittersweet chocolate and condensed milk.

Heat over medium heat, stirring constantly until the chips are melted.

Whisk in the vanilla extract and then pour the ganache into a pastry bag.

Using a paring knife, remove about a 1" round section of the center of each muffin.

Pipe some of the ganache into each muffin hole. Enjoy!