2cups(340g)semisweet chocolate chipsdivided (I use a mix of mini and regular sized chips)
Instructions
Preheat oven to 375F (190C) and line 18 muffin cups with cupcake liners (or lightly grease and flour).
In a large bowl, whisk together oil, sugar, and milk. Stir in sour cream, eggs and vanilla until well-combined.
½ cup canola oil vegetable oil would also work, 1 cup granulated sugar, ½ cup whole milk, 2 large eggs lightly beaten, 1 tsp vanilla extract, ⅔ cup sour cream ¹
In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.
2 cups all-purpose flour, ½ cup natural cocoa powder, 1 ½ tsp baking soda, ½ tsp salt
Fold flour mixture gently into wet mixture, folding until 50% combined. Stir in 1 ½ cup chocolate chips then continue to mix until batter is just combined.
2 cups semisweet chocolate chips
Scoop chocolate muffin batter into prepared muffin tin, filling ⅔-¾ of the way full.
Sprinkle tops of muffins with remaining chocolate chips.
Bake on 375F (190C) for 17-18 minutes (toothpick inserted in center should come out with few slightly fudgy crumbs).
Notes
¹You may substitute plain Greek yogurt for the sour cream.