1️⃣ Preheat the Oven
Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it.
2️⃣ Mix the Wet Ingredients
In a large bowl, whisk together the eggs, sour cream, milk, vanilla extract, and oil until smooth and creamy.
3️⃣ Combine the Dry Ingredients
In another bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
4️⃣ Combine Wet and Dry
Gradually add the dry mixture to the wet ingredients. Stir gently until just combined — do not overmix.
Fold in 1½ cups of chocolate chips, reserving the rest for topping.
5️⃣ Fill the Muffin Cups
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the remaining chocolate chips on top.
6️⃣ Bake
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out mostly clean (a few melted chocolate bits are perfect!).
7️⃣ Cool and Serve
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm for the ultimate gooey chocolate experience.
💡 Tips & Variations
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For extra moistness, replace part of the milk with buttermilk.
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Add a handful of white or dark chocolate chunks for more flavor contrast.
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These muffins stay soft for up to 3 days when stored in an airtight container.
