Ingredients

Dry:

2 cups (250 g) all-purpose flour

½ cup (45 g) unsweetened cocoa powder (see note on cocoa types below)

1 cup (200 g) sugar

(Option: use ¾ cup white + ¼ cup light brown sugar for extra depth)

1 tsp baking soda

½ tsp salt

1 tsp instant espresso powder (optional, deepens chocolate flavor)

1 to 1 ¾ cups (175–300 g) chocolate chips (semi-sweet, dark, or mixed)

Wet:

2 large eggs

¾ cup (185 g) full-fat sour cream or plain yogurt

½ cup (120 ml) milk

½ cup (120 ml) vegetable oil (or melted butter, but oil = moister muffins)

1 ½–2 tsp vanilla extract

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Instructions

Step 1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.

Step 2. In a large bowl, whisk together flour, cocoa, sugar, baking soda, salt, espresso powder (if using), and chocolate chips.

Step 3. In a separate bowl, whisk eggs, sour cream/yogurt, milk, oil, and vanilla until smooth.

Step 4. Pour wet mixture into the dry ingredients. Fold gently until just combined — the batter will be thick. Do not overmix.

Step 5. Divide batter evenly into muffin cups, filling them almost to the top.

Step 6. Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F (175°C) and continue baking for 14–16 minutes, until a toothpick comes out with moist crumbs.

Step 7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm for gooey chocolate chips!

Notes & Variations

Cocoa choice: Natural cocoa works perfectly. If using Dutch-process cocoa, add 2 tsp vinegar to the wet mix for proper rise.
Mix-ins: Try white or milk chocolate chips, peanut butter chips, or chopped nuts.
Storage: Keep airtight for up to 3 days, or freeze and reheat briefly in the microwave.