Ingredients
Scale
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream (room temperature)
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs (room temperature)
- 1/2 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips (plus extra for topping)
Instructions
- Start by preheating your oven to 425°F (218°C). This high initial heat is the secret to getting those tall bakery domes. Line a 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray. In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Ensure there are no large lumps of cocoa or brown sugar remaining. In a separate medium bowl, whisk the eggs, sour cream, oil, milk, and vanilla extract until the mixture is completely smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together. Stop mixing as soon as you see no more streaks of dry flour; overmixing leads to tough muffins. Fold in the 1 1/2 cups of chocolate chips. Scoop the batter into the muffin cups, filling them all the way to the top. Sprinkle the reserved chocolate chips over the peaks. Place the tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for another 13–15 minutes. A toothpick inserted into the center should come out with just a few moist crumbs.
- Allow the muffins to cool in the pan for about 5 to 10 minutes. This allows the structure to set so they do not fall apart when you remove them. Carefully transfer the muffins to a wire cooling rack. For the best experience, serve them while they are still slightly warm so the chocolate chips are gooey and melted. Arrange them on a white ceramic platter to make the dark chocolate colors pop, or serve them individually with a cold glass of milk or a hot cup of espresso.
- Cook Time: 35 minutes