Ingredients

• 1¾ cups all‑purpose flour

• ⅔ cup unsweetened natural cocoa powder

• 1 cup granulated sugar

• 1½ teaspoons baking powder

• 1 teaspoon baking soda

• ¾ teaspoon salt

• 2 large eggs, room temperature

• ¾ cup sour cream, room temperature

• ½ cup whole milk, room temperature

• ½ cup vegetable oil

• 2 teaspoons vanilla extract

• 2 cups semi‑sweet chocolate chips, divided

Direction

Make the Batter

1. Preheat oven to 425°F. Line a 12‑cup muffin tin with paper liners.

2. Sift flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large bowl; whisk to combine.

3. In a medium bowl, whisk eggs, sour cream, milk, oil, and vanilla until smooth.

4. Pour wet ingredients into dry ingredients and fold gently until almost combined.

5. Add 1⅔ cups chocolate chips and fold until evenly distributed.

Bake

1. Fill each muffin cup almost full.

2. Sprinkle tops with the remaining ⅓ cup chocolate chips.

3. Bake 6 minutes at 425°F, then reduce oven to 350°F and bake 14–16 minutes more, until centers are set and a toothpick comes out clean.

4. Cool in the pan for a few minutes, then transfer to a wire rack.

Notes

• Cooling muffins in the pan causes steaming, soggy bottoms, and sticking — move them to a rack after 2–3 minutes.

• For extra richness, use mini chocolate chips or fold in espresso powder.

• These muffins stay moist thanks to sour cream and oil — avoid overmixing to keep them tender.

Nutrition

(per muffin)

Calories: 443kcal • Carbs: 50g • Protein: 6g • Fat: 25g
Saturated Fat: 10g • Polyunsaturated Fat: 6g • Monounsaturated Fat: 7g • Trans Fat: 0.1g
Cholesterol: 39mg • Sodium: 313mg • Potassium: 307mg • Fiber: 5g • Sugar: 29g
Vitamin A: 161IU • Vitamin C: 0.1mg • Calcium: 88mg • Iron: 4mg