Double Chocolate Chip Muffins

Preheat oven to 425°F. Line the muffin pans with cupcake liners. Set aside.

In a medium bowl, mix all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.

In a large bowl, whisk together vegetable oil, granulated sugar, eggs, milk, vanilla extract, and sour cream until well combined.

Sift in the dry ingredients into the wet ingredients and stir until well incorporated. Do NOT overmix. Fold in 1 1/2 cups of chocolate chips into the batter.

Let batter sit in bowl for 15 minutes.

Spoon the batter evenly into each cup or liner, filling each all the way to the top. Distribute the remaining 1/2 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter.

Bake the muffins for 5 minutes at 425°F. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 10-15 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool for 5 minutes in the muffin pans, then transfer to a wire rack to continue cooling.