Moist Double Chocolate Chip Muffins

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Moist Double Chocolate Chip Muffins
If you love chocolate, you’re going to love these chocolate muffins; they’ll be ready in no time.
Ingredients;
2 large eggs
3/4 cup sour cream (170g)
1/2 cup milk (120ml)
2 teaspoons vanilla extract (10ml)
1-3/4 cups all-purpose flour (210g)
2/3 cup unsweetened cocoa powder (60g)
1 cup granulated sugar (200g)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semi-sweet chocolate chips
1/2 cup vegetable oil (120ml)

Whisk the dry ingredients together, then set them aside and move to the wet ingredients. In a separate, large bowl, whisk together all the dry ingredients.

Add in sour cream, which you can substitute with plain yoghurt, two large room-temperature eggs, two tablespoons of vanilla extract, half a cup of vegetable oil and half a cup of milk.

Whisk them together until nice and smooth, then add the dry ingredients to the wet ingredients and mix them. You do not want to overmix this batter; mix just until the dry ingredients are moistened. If you overmix, the cake will be gummy and dense.
Add semisweet chocolate chips. You can use milk or bittersweet chocolate, also you can add nuts instead of chocolate chips. Line your muffin tins with cupcake liners and preheat your oven to 425°F. Then scoop the batter and fill the muffin cups to the top.

Finish off by topping them with chocolate chips, then into the oven for 25 minutes, then reduce the temperature to 350°F and bake for an additional 15 minutes.

Once baked, remove from the oven and place the muffins on a wire rack to cool completely. Enjoy with a cup of milk, anytime you have a chocolate craving, try these.