Description
Ultra-rich, deeply chocolatey muffins loaded with cocoa powder and a generous amount of chocolate chips—luxuriously moist thanks to sour cream and oil, with bakery‑style domed tops.
Ingredients
2 cups (250 g) all‑purpose flour (spooned & leveled)
1 cup (200 g) granulated sugar
½ cup (41 g) unsweetened natural cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1¾ cups (≈315 g) semi‑sweet (or dark) chocolate chips
2 large eggs, at room temperature
¾ cup (185 g) full‑fat sour cream or plain yogurt, at room temperature
½ cup (120 ml) vegetable oil
½ cup (120 ml) whole milk, at room temperature
1½ teaspoons pure vanilla extract
Instructions
Preheat oven to 425 °F (218 °C). Spray a 12‑count muffin pan or line with cupcake liners. Plan for 12–14 muffins.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, and chocolate chips. Set aside.
In another bowl, whisk the eggs, sour cream (or yogurt), oil, milk, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula or spoon just until combined (batter will be thick and sticky). Avoid overmixing.
Spoon batter into muffin cups, filling them all the way to the top to ensure tall muffin domes.
Bake for 5 minutes at 425 °F; without removing from the oven, reduce temperature to 350 °F (177 °C) and bake an additional 15–16 minutes, until a toothpick inserted into the center comes out clean. Total baking time is about 20–21 minutes.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.
- Prep Time: 10 minutes
- Cook Time: 21 minutes (plus initial high temperature step)
- Category: Dessert
