All-purpose flour – 2 cups (250g)
Unsweetened cocoa powder – ½ cup (50g)
Baking powder – 2 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Granulated sugar – 1 cup (200g)
Vegetable oil – ½ cup (120ml)
Sour cream – 1 cup (240g)
Eggs – 2 large
Vanilla extract – 2 tsp
Whole milk – ¼ cup (60ml)
Semi-sweet chocolate chips – 1 cup (170g)
Instructions
Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly mixed. In another bowl, combine the oil, sour cream, eggs, vanilla, and milk, whisking until smooth. Pour the wet ingredients into the dry mixture and gently fold until just combined—don’t overmix. Fold in the chocolate chips, reserving a handful for topping. Divide the batter evenly among the muffin cups, filling about ¾ full. Sprinkle the reserved chocolate chips on top. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cool slightly before serving.
