Double Chocolate Chip Muffins
50 minMakes 12–14 muffins
Thick, fudgy chocolate muffins studded with chocolate chips, baked at high heat then finished low.
| prepPreheat oven to 425°F / 218°C | |||||
| prepSpray a 12-count muffin pan with nonstick spray or line with cupcake liners; prepare a second pan or have it 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 muffin liners to top | Bake 425°F / 218°C, 5 min; reduce to 350°F / 177°C, 15–16 min until toothpick clean | 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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