Double Chocolate Muffins

These double chocolate muffins are incredibly rich mega chocolatey and loaded with chocolate chips in every single bite. Sour cream helps guarantee a soft and moist muffin that has a denser texture than chocolate cupcakes.
Ingredients
2 cups 250g allpurpose flour spooned leveled
1 cup 200g granulated sugar
12 cup 41g unsweetened natural cocoa powder
1 teaspoon baking soda
12 teaspoon salt
1 and 34 cups 315g semisweet chocolate chips
2 large eggs at room temperature
34 cup 185g full fat sour cream or plain yogurt at room temperature

12 cup 120ml vegetable oil
12 cup 120ml whole milk at room temperature
1 and 12 teaspoons pure vanilla extract
Instructions
Preheat oven to 425F 218C. Spray a 12count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
Whisk the flour sugar cocoa powder baking soda salt and chocolate chips together in a large bowl. Set aside.
Whisk the eggs sour cream oil milk and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Batter is quite thick so I recommend a spatula or spoon over a whisk. Avoid overmixing. The batter will be thick and sticky.
Spoon the batter into liners filling them all the way to the top. Bake for 5 minutes at 425F then keeping the muffins in the oven reduce the oven temperature to 350F 177C. Bake for an additional 1516 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 2021 minutes give or take. For mini muffins bake 1314 total minutes at 350F 177C the whole time.
Cool muffins for 10 minutes in the pan then transfer to a wire rack until ready to eat.
Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.