Ingredients
The following ingredients have 4 Servings
- 2 c. all-purpose flour
- 1 c. granulated sugar
- 1/2 c. unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 3/4 c. semi-sweet chocolate chips
- 2 large eggs (at room temperature)
- 3/4 c. full fat sour cream or plain yogurt (at room temperature)
- 1/2 c. vegetable oil
- 1/2 c. whole milk (at room temperature)
- 1 1/2 tsp. vanilla extract
Instruction
- Preheat oven to 425°F. Line 2 12-count muffin pans (16 muffin cups) with cupcake liners and set aside.
- In a large bowl, whisk together dry ingredients - flour, sugar, cocoa powder, baking soda, salt, and chocolate chips. Set aside.
- In a medium bowl, whisk together wet ingredients - eggs, sour cream, oil, milk, and vanilla extract. Pour wet ingredients into dry ingredients and fold together with a rubber spatula until completely combined. The batter will be very thick.
- Use a standard sized ice cream scoop to portion batter into prepared muffin pan, filling all the way to the top but not overflowing. Bake for 5 minutes at 425°F. Without opening oven, reduce oven temperature to 350°F. Bake for an additional 15-16 minutes, rotating pans halfway through, or until a toothpick inserted in the center comes out clean.
- Cool muffins for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Store in an airtight container. Muffins will keep for 5 days at room temperature or up to a week in the fridge.
