Course: Dessert | Cuisine: American | Servings: 12 muffins | Prep Time: 10 mins | Cook time: 20 mins | Total time: 30 mins

Ingredients

2 large eggs

3/4 cup sour cream (170g)

1/2 cup milk (120 ml)

2 tsp vanilla extract (10ml)

1 3/4 cups all-purpose flour (210g)

2/3 cup unsweetened cocoa powder (60g)

1 cup granulated sugar (200g)

1 1/2 tsp baking powder

1 tsp baking soda

3/4 teaspoon salt

2 cups semi-sweet chocolate chips

1/2 cup vegetable oil (120ml)

 

Instructions

    1. Preheat oven to 425°F and line a muffin tin with papers.
    2. Sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar in a large bowl. Whisk together and set aside.
    3. In a separate bowl, combine the eggs, vanilla, vegetable oil, sour cream, and milk then whisk together.
    4. Set aside about 1/3 cup of the chocolate chips for the muffin tops.
    5. Pour the wet into the dry and fold together using a spatula, mixing until almost combined. Sprinkle in the remaining chocolate chips and mix until the batter is just combined and the chocolate chips have been distributed.
    6. Fill the muffin papers to the top and sprinkle with the reserved chocolate chips. Bake at 425°F for 6 minutes then reduce to 350°F and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean.

 

Notes

Don’t use an electric mixer or you have a high chance of over-mixing the batter. Just use a spatula and mix until everything is just combined.

Muffins don’t take long to bake so try not to bake them for longer than instructed. To test that they are ready, insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they are ready.

Let them cool on a cooling rack before serving or storing.

Don’t open the oven door during baking or you risk the muffins deflating.

You can easily change up the favors by adding in orange zest or even peppermint extract for a mint choc version.

Feel free to switch the chocolate chips for your favorites: you could use white chocolate or butterscotch chips, too.

The muffins will keep well for up to 3-5 days in an airtight container or can be frozen for up to 3 months.