Ingredients

• 2 cups (250g) all-purpose flour (spoon & leveled)
• 1 cup (200g) granulated sugar
• 1/2 cup (41g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups (315g) semi-sweet chocolate chips
• 2 large eggs, at room temperature
• 3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature
• 1/2 cup (120ml) vegetable oil
• 1/2 cup (120ml) whole milk, at room temperature
• 1 1/2 teaspoons pure vanilla extract

Instructions

1. Preheat oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners. Prepare a second muffin pan with 2 liners, or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
2. Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.
3. Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a rubber spatula until completely combined. Avoid overmixing. The batter will be thick and sticky. Fill the liners all the way to the top.
4. Bake for 5 minutes at 425°F then reduce the oven temperature to 350°F (177°C). Continue baking for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total bake time these muffins take in the oven is about 20-21 minutes.
5. Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.

Notes

• For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.

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