Easy Chocolate Muffins

Steps

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1. 1
   Preheat the oven to 425°F (220°C), which ensures the muffins will rise tall and develop a nice dome.
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2. 2
   In a large bowl, combine the dry ingredients: all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Sift well to break up any cocoa clumps.
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3. 3
   Whisk the dry mixture together until evenly combined, then set aside.
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4. 4
   In a medium bowl, combine the room temperature eggs, sour cream, whole milk, vegetable oil, and vanilla extract. Whisk until well blended.
   ▶ ≈2:15
5. 5
   Pour the wet mixture into the dry ingredients. Fold together with a spatula until almost combined, leaving some flour streaks visible.
   ▶ ≈3:44
6. 6
   Fold in two-thirds of the semi-sweet chocolate chips (about 2 cups). Mix gently until just combined, being careful not to overmix.
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7. 7
   Line a muffin tin with papers and evenly distribute the batter among the cups, filling them nearly full.
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8. 8
   Sprinkle the remaining chocolate chips (about 1/3 cup) evenly over the top of each muffin.
   ▶ ≈5:55
9. 9
   Bake at 425°F (220°C) for 6 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 14 to 16 minutes, until a skewer inserted in the center comes out mostly clean.
   ▶ ≈6:21
10. 10
    Let the muffins cool. Store them in an airtight container at room temperature for 3 to 5 days or freeze for up to 3 months.
    ▶ ≈6:08