You can't go wrong with these chocolate chip muffins with dark chocolate chips. They're easy to make and they taste delicious. You family will thank you.
Preheat the oven to 375 ºF
Line your muffin pan/tin with muffin liners and set aside. Our tin has 12 muffin slots, so we had to bake twice.
In a large bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Set the bowl aside.
In another medium bowl, whisk the butter and sugar vigorously for about 2 minutes. You can use a stand mixer if you like, but it's not necessary.
Add the eggs and vanilla and whisk for another minute.
Add the milk, sour cream and chocolate chips, and stir with a spatula until well combined. Do not whisk or over-beat during this step.
Use a quarter cup measuring scoop to measure out each of the portions into the muffin liners. Use a separate spoon to help scoop out any mix left in the measuring scoop. The liners should be a little over 3/4 full of batter.
Place the muffin pan/tin in the oven on the middle rack and bake for 18 minutes or until a cake tester comes out clean.
Cool the muffins for 5 minutes in the pan and then carefully transfer the muffins to a cooling rack to cool for another 15 minutes. Enjoy!