Ingredients
Scale
- 2 cups all-purpose flour (255 grams)
- ⅔ cup cocoa powder (65 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup brown sugar (200 grams)
- 2 large eggs
- ½ cup vegetable oil (120 ml)
- ¾ cup sour cream (180 grams)
- ½ cup milk (120 ml)
- 2 tsp vanilla extract
- 1 ¾ cups chopped chocolate or chocolate chips (297 grams)
Instructions
- Mix Dry Ingredients: In a bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and brown sugar. Set aside.
- Mix Wet Ingredients: In a measuring cup or another bowl, whisk together the eggs, oil, sour cream, milk, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Add the chopped chocolate or chocolate chips and mix in.
- Optional Resting: Cover the batter and let it sit for 20 minutes for extra fluffy muffins.
- Fill Liners: Spoon the batter into cupcake liners and sprinkle more chocolate on top.
- Bake: Bake at 425°F for 5 minutes, then lower the temperature to 350°F and bake for an additional 8 minutes, or until the muffins spring back when touched.
Notes
- Sour Cream Substitute: You can use yogurt if you don’t have sour cream.
- Sea Salt: Sprinkle coarse sea salt on top of the muffins after baking for an extra burst of flavor.
- Chocolate Choices: Use your favorite type of chocolate. These muffins taste great with dark, milk, or semi-sweet chocolate—my personal favorite is milk chocolate.
- Espresso Boost: Add 1 tsp of espresso powder to the batter for a richer chocolate flavor.