Ingredients
2cupsall purpose flour,or plain flour
¾cupunsweetened cocoa powder,or dutch process for richer muffins
¾cuplight brown sugar,packed
¾cupwhite granulated sugar
3tspbaking powder
½tspbaking soda
½tspsalt
8ozdark chocolate,or milk chocolate, semi-sweet, roughly chopped and divided
⅔cupcooking oil
2largeeggs,at room temperature
¾cupsour cream
¾cupbuttermilk
1tbsppure vanilla extract
Preparation
Preheat oven to 425 degrees F. Lightly grease a standard 12-cup muffin pan with butter or cooking oil spray.
In a large bowl, whisk together flour, cocoa powder, white sugar, brown sugar, baking powder, baking soda, and salt. Stir in ¾ of the chocolate chunks and coat in the dry mixture so they don’t sink to the bottom while baking.
Make a well in the middle and add in oil, eggs, sour cream, buttermilk and vanilla. Whisk the wet ingredients vigorously first, then use a wooden spoon to fold the wet mixture into the dry ingredients, until some of the bigger lumps have been smoothed out. The batter will be thick.
Spoon the batter evenly into the prepared muffin cups just over ¾ full (give the tops room to rise). Top with the remaining chocolate chunks.
Bake muffins in the hot oven for about 8 minutes at 425 degrees F, until muffins have puffed up slightly above the muffin tray. Then reduce oven heat to 350 degrees F. Do NOT open oven when reducing temperature.
Bake for a further 10 to 12 minutes or until a toothpick inserted in the center of one comes out clean. The tops should be firm to the touch.
Let muffins cool slightly in the pan (about 10 minutes) then transfer to a wire rack to cool completely.
