muffin liners optional (not needed for silicone muffin pans)
muffin pan for medium size muffins (pan of 12)
Ingredients
2cupsflourall purpose or cake
1cupgranulated sugar
½cupcocoa powderdutch processed
½tspbaking soda
1 ½tspbaking powder
¼tspsalt
1 ¾cupchocolate chipsor dark chocolate bar chopped into chunks
2largeeggsroom temperature
1cupsour creamroom temperature
½cupvegetable oil
¼cupwhole milkroom temperature
1 ½tsppure vanilla extract
Instructions
Preheat the oven to 425°F (220°C).
Add muffin liners to the muffin pan. Or, rub or spray oil in side to prevent muffins sticking after they are baked.
Make the Chocolate Muffin Batter
Combine all of the dry ingredients in a large bowl: flour, sugar, cocoa powder, baking soda, baking powder, salt, and chocolate chips.
2 cups flour, 1 cup granulated sugar, ½ cup cocoa powder, ½ tsp baking soda, 1 ½ tsp baking powder, 1 ¾ cup chocolate chips, ¼ tsp salt
Combine all of the wet ingredients in a bowl: beaten eggs, sour cream, oil, milk and vanilla extract.
2 large eggs, 1 cup sour cream, ½ cup vegetable oil, ¼ cup whole milk, 1 ½ tsp pure vanilla extract
Add the wet ingredients to the dry ingredients all at once.
Mix together until there are no dry clumps. Don't overmix the muffin batter!
Fill each muffin mould almost to the top with muffin batter.
Bake the Muffins
Bake the muffins in a preheated oven at 425°F (220°C) for 5 minutes.
With the muffins still in the oven, reduce the oven temperature to 350°F (180°·C).
Bake for 15-16 minutes longer—or until an inserted toothpick comes out clean!
Let the baked muffins cool for about 10 minutes before removing them from the moulds. Buon appetito!
Video
Notes
Prefer Mini Muffins?Using mini muffin mold? Bake 13-14 minutes at 350°F (177°C). There is no need to start with a higher oven temperature and reduce after 5 minutes.