Ingredients
Equipment
Method
Prep the oven and dry mix
- Preheat oven to 425F and line a 12-cup muffin tin.
- Whisk all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Make the wet mixture
- Whisk granulated sugar, brown sugar, eggs, whole milk, vegetable oil, sour cream, vanilla, and hot water or hot coffee until smooth.
Combine and fill
- Fold the dry ingredients into the wet ingredients until just combined, then fold in 1 cup of the dark chocolate chips.
- Fill each muffin cup all the way to the top, then scatter the remaining chocolate chips over the batter.
Bake
- Bake at 425F for 5 minutes until the tops are starting to set and dome.
- Reduce oven to 350F and bake 13-15 more minutes until a toothpick inserted in the center comes out mostly clean with moist crumbs.
Notes
For tallest domes, fill the cups to the top and avoid overmixing—stop as soon as the dry streaks disappear. Store muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days; freeze up to 2 months. For a less dairy-forward option, replace whole milk with an equal amount of unsweetened oat milk and use dairy-free sour cream.