Instructions:
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined. In a separate bowl, mix the eggs, sour cream, oil, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the chocolate chips. Scoop the batter into the muffin liners, filling them about ¾ full. Sprinkle a few extra chocolate chips on top of each muffin. Bake for 18–20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
Instructions:
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined. In a separate bowl, mix the eggs, sour cream, oil, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the chocolate chips. Scoop the batter into the muffin liners, filling them about ¾ full. Sprinkle a few extra chocolate chips on top of each muffin. Bake for 18–20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
