1⅔ cups all-purpose or white-wheat flour
⅓ cup unsweetened natural cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine salt
2 large eggs
¾ cup packed dark brown sugar
½ cup sour cream or plain whole or 2% Greek yogurt
½ cup milk (not nonfat)
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup coarsely chopped chocolate
You can certainly use chocolate chips in place of the chopped chocolate, but I’m a big proponent of using chopped. It melts and gives you little pockets of chocolaty goodness that you just can’t achieve with chocolate chips.
Arrange a rack in the middle of the oven and heat to 400°F. Grease or line a 12-cup standard muffin tin with paper liners.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a a medium bowl, whisk together the eggs, sugar, sour cream/yogurt, milk, oil and vanilla until no lumps remain.
Pour the liquid mixture into the flour mixture and use a rubber spatula to fold together until just combined. Fold in the chocolate. Divide the batter evenly among the muffin wells.
Bake for 15-2o minutes, or until a toothpick comes out with a few moist crumbs. Allow to cool about 10 minutes before removing from the muffin pan.
The muffins can be stored in an airtight container at room temperature for up to 3 days, and they also freeze well. If freezing, cool completely and freeze on a baking sheet. Once chilled, store in an airtight bag.