Ingredients
Scale
- 2 cups all-purpose flour
- 2/3 cup dark (Dutch-processed) cocoa powder
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup sour cream or full-fat Greek yogurt
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups high-quality white chocolate chips
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray. Starting at a high temperature is the secret to getting that dramatic bakery-style rise. While the oven heats, measure out your ingredients precisely to ensure the perfect crumb.
- In a large mixing bowl, whisk together the flour, dark cocoa powder, granulated sugar, baking powder, baking soda, and salt. Sift the cocoa powder if it looks lumpy, as dark cocoa tends to clump. Ensure all dry components are evenly distributed to avoid uneven rising during the baking process.
- In a separate medium bowl, whisk the eggs until lightly beaten. Add the sour cream, vegetable oil, whole milk, and vanilla extract. Whisk until the mixture is smooth and completely combined. Using room temperature eggs and sour cream prevents the fat in the batter from seizing up, resulting in a smoother batter.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Use a large spatula to gently fold the ingredients together. Stop just before the flour streaks disappear. Fold in 1 cup of the white chocolate chips. Do not overmix; the batter should be thick and slightly lumpy. Overmixing leads to tough, rubbery muffins.
- Divide the batter evenly among the 12 muffin cups, filling them all the way to the top. Press the remaining 1/2 cup of white chocolate chips into the tops of the batter. Place the tin in the oven and bake for 5 minutes at 425°F. Keeping the muffins in the oven, lower the temperature to 350°F (175°C) and bake for an additional 13-15 minutes. A toothpick inserted into the center should come out with a few moist crumbs. Let them cool in the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 35 minutes