– 2 cups All-purpose flour – ½ cup Unsweetened cocoa powder – 2 ½ teaspoon Baking soda – ½ teaspoon Baking powder – ½ teaspoon Salt – 1 cup White granulated sugar plus a little more to top the muffin – 1 ¾ cup Semisweet chocolate chips plus more for topping the muffin – ½ cup Oil – ½ cup Sour cream room temperature – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature – ¾ cup Buttermilk room temperature – 4 oz Semisweet chocolate bar melted I use Lindt 70% chocolate
Sift the cocoa powder and flour together in a big bowl. Salt, sugar, baking soda, and chocolate chips should all be mixed in with a whisk.
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Put the melted chocolate, eggs, buttermilk, vanilla extract, sour cream, and oil into a separate dish and stir them together.
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Add the wet ingredients to the dry ones. Fold the batter together with a plastic spatula until it's just barely mixed. Be careful not to mix the batter too much.
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The over should be covered with plastic wrap or a kitchen towel, and then it should be let to set for twenty minutes. As a result, the muffins will rise to a greater level.
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Warm the oven up to 425°F. You can use muffin covers to line a 12-cup muffin tin. You can line a second muffin pan with 4 muffin cups if you have one. This recipe makes 16 muffins. Put away.
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The muffin tray should be filled with the mixture using an ice cream scoop until it reaches the top. A sprinkling of sugar and chocolate chips should be sprinkled on top.
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Bake 5 minutes. Reduce oven temperature to 375° and bake 12-15 minutes. Bake until toothpick reveals moist crumbs or clean.After 10 minutes in the heated pan, transfer the muffins to a cooling rack.
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