Double Chocolate Chip Muffins

Makes 12–14 muffins

50 min

Thick, fudgy chocolate muffins studded with chocolate chips, baked at high heat then finished low.

prepPreheat oven to 425°F / 218°C
prepSpray 12-count muffin pan with nonstick spray or line with cupcake liners (prepare second pan or have batter ready for batching)
250 g all-purpose flour (spooned & leveled)	Whisk flour, sugar, cocoa, baking soda, salt & chocolate chips	Fold wet into dry until combined	Fill liners to top, bake 425°F / 218°C 5 min	Reduce to 350°F / 177°C, bake 15–16 min until set	Cool in pan 10 min, transfer to rack
200 g granulated sugar
41 g unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
315 g semi-sweet chocolate chips
2 large eggs, at room temperature	Whisk eggs, sour cream, oil, milk & vanilla
185 g full fat sour cream or plain yogurt, at room temperature
120 ml vegetable oil
120 ml whole milk, at room temperature
1 1/2 teaspoons pure vanilla extract

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