Ingredients
Scale
- 2 cups all-purpose flour
- 2/3 cup high-quality unsweetened cocoa powder
- 1 1/4 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup vegetable oil or melted coconut oil
- 1 cup full-fat sour cream or Greek yogurt
- 1/3 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 425°F (218°C). This high initial temperature is the secret to the "extra tall" top. Line a 12-cup standard muffin tin with paper liners. For even better airflow and taller domes, line every other muffin cavity if you have two pans, though a standard single-pan layout works well if the batter is thick enough.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Ensure you sift the cocoa powder if it looks lumpy. Whisking these dry ingredients thoroughly ensures the leavening agents are evenly distributed, which prevents lopsided muffins.
- In a separate medium bowl, whisk the eggs until lightly beaten. Add the oil, sour cream, milk, and vanilla extract. Whisk until the mixture is completely smooth and emulsified. Using room temperature ingredients helps the batter come together without overmixing.
- Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture together. Stop as soon as you see no more streaks of dry flour. The batter should be very thick—thick enough that a spoon can almost stand up in it. Fold in the chocolate chips gently.
- Scoop the batter into the prepared muffin liners, filling them all the way to the very top. Most recipes tell you to fill 3/4 full, but for bakery-style height, you must fill them to the brim. Press a few extra chocolate chips into the tops. Place in the oven and bake at 425°F for exactly 5 minutes. Without opening the oven door, reduce the heat to 375°F (190°C) and bake for another 15-18 minutes or until a toothpick comes out clean.
- Let the muffins cool in the tin for about 5 to 10 minutes. This allows the structure to set so they don’t fall apart when you lift them. Transfer them to a wire rack to cool completely. Serve warm for the ultimate melty chocolate experience.
- Cook Time: 37 minutes