Instructions
step 1 Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. /n
step 2 In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined. /n
step 3 In a separate bowl, whisk together eggs, milk, vegetable oil, sour cream, and vanilla extract until smooth. /n
step 4 Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix. /n
step 5 Fold in the chocolate chips, reserving a small handful to sprinkle on top. /n
step 6 Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle remaining chocolate chips over the tops. /n
step 7 Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. /n
step 8 Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Storage and Reheating Tips
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze for up to 2 months. To reheat, warm in the microwave for 10–15 seconds to restore softness and enhance the chocolate flavor.
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