Today, if you google the phrase Chocolate Chip Chocolate Muffins, this recipe from Sally’s Baking Addiction will show up at the very top of the search results and for good reason: these muffins are inhalable. We’re talking gooey, melty chocolate chips inside of the most perfectly moist, fluffy, and rich chocolate muffin. You will be tempted to scarf them down, but be careful: each muffin is significant and eating two+ in one sitting will most likely leave you feeling gross. I know this from experience. Stick to one. Freeze the rest.

Dry Ingredients

• 250g AP flour
• 200g sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 41g unsweetened natural cocoa powder or dutch-process cocoa powder, use the best cocoa powder you can find
• 315g semi-sweet chocolate chips, I like Guittard

Wet Ingredients

• 2 large eggs, at room temperature (place in warm water for 10mins)
• 185g full-fat sour cream or full-fat plain yogurt, at room temperature (microwave for 10-15 seconds)
• 1/2 cup canola oil, do not substitute with butter as that will dry out the muffin
• 1/2 cup whole milk, at room temperature (microwave for 10-15 seconds)
• 3/2 teaspoons pure vanilla extract

Steps

1. Preheat oven to 425°F. Grease the top of a 12-count muffin pan with canola oil and insert cupcake liners.
2. In a large bowl, whisk dry ingredients together. Set aside.
3. In another bowl, whisk wet ingredients until combined. Pour wet into dry and fold just until combined. Use a silicone spatula or wooden spoon.
4. Add the batter to the tin. Fill ’em up to the top. Bake at 425°F for 5 mins. Set to 350°F and let them go for another 18 mins or until a cake tester comes out clean.
5. Remove from oven, leave muffins in the pan for 10 mins to cool, then pop those bad boys onto a cooling rack. Devour and freeze.