CHOCOLATE MUFFINS

Bakery-style chocolate muffins loaded with rich cocoa and extra chocolate chips in every bite.

• Prep time: 15 mins

• Bake time: 20 mins

• Yield: 12 muffins

INGREDIENTS

Wet Ingredients

2 large eggs

½ cup (120ml) vegetable oil

¾ cup (170g) sour cream

½ cup (120ml) milk

2 tsp (10ml) vanilla extract

Dry Ingredients

1 ¾ cups (210g) all-purpose flour

⅔ cup (60g) unsweetened cocoa powder

1 cup (200g) granulated sugar

1 ½ tsp baking powder

1 tsp baking soda

¾ tsp salt

2 cups semi-sweet chocolate chips (divided)

INSTRUCTIONS

Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.

Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large mixing bowl. Whisk briefly to combine.

In a separate bowl, whisk together the eggs, vegetable oil, sour cream, milk, and vanilla extract until smooth.

Set aside ⅓ cup of chocolate chips for the tops. Pour the wet mixture into the dry ingredients and gently fold together with a rubber spatula. Before the flour is completely incorporated, fold in the remaining chocolate chips. Stop mixing as soon as the batter comes together—do not overmix.

Divide the batter evenly among the muffin cups, filling them right to the top. Sprinkle the reserved chocolate chips over each muffin.

Bake at 425°F (220°C) for 6 minutes, then turn the oven temperature down to 350°F (175°C) without opening the oven door. Bake for another 13–15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the muffins to sit in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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