Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 0.5 cup Dutch-process cocoa powder (45g)
  • 0.75 cup granulated sugar (150g)
  • 1 tsp baking powder (5g)
  • 0.5 tsp baking soda (3g)
  • 0.5 tsp salt (3g)
  • 0.5 cup vegetable oil (120ml)
  • 0.5 cup sour cream (120g)
  • 0.25 cup whole milk (60ml)
  • 2 large eggs (100g)
  • 2 tsp vanilla extract (10ml)
  • 1 cup semi-sweet chocolate chips (170g)
  • 2 tbsp semi-sweet chocolate chips (30g)

Instructions:

  1. Preheat your oven to 375°F (190°C) and line your muffin tin.
  2. Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl. Note: Whisking vigorously here breaks up those stubborn cocoa clumps.
  3. Create a well in the center of the dry ingredients.
  4. Pour in the oil, sour cream, milk, eggs, and vanilla directly into that well.
  5. Use a spatula to fold the ingredients together. Stop as soon as the streaks of flour disappear. Note: A few lumps are totally fine and actually help the texture.
  6. Gently fold in the 1 cup of chocolate chips using a folding motion (bottom to top).
  7. Scoop the batter into the lined tins, filling them nearly to the brim for those high tops.
  8. Sprinkle the remaining 2 tbsp of chocolate chips on top of each muffin.
  9. Bake for 18-22 minutes until a toothpick comes out with a few moist crumbs.
  10. Let them cool in the pan for 5 minutes before moving them to a wire rack.