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Ingredients
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- 2 cups (250g) all-purpose flour, spooned & leveled
- 1 cup (200g) granulated sugar
- 1/2 cup (41g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 3/4 cups (315g) semi-sweet chocolate chips
- 2 large eggs, at room temperature
- 3/4 cup (185g) full-fat sour cream or plain yogurt, at room temperature
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120ml) whole milk, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 425°F (218°C) and prepare muffin pan.
- Whisk together dry ingredients in a large bowl.
- In a separate bowl, combine wet ingredients.
- Fold wet and dry ingredients together gently.
- Fill muffin liners with batter to the top.
- Bake at 425°F for 5 minutes, then reduce temperature to 350°F and bake for an additional 15-16 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use room temperature ingredients for best results.
Avoid overmixing to keep muffins light and fluffy.
Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18
- Sodium: 250
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 4
- Cholesterol: 50