Method: Chocolate Chocolate Chip Muffins

• Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly.
• Line your muffin tin with baking cups or grease it with butter or non-stick spray to prevent the muffins from sticking.
• In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa powder until well-combined. Set aside.
• In another bowl, beat the softened unsalted butter and sugar together until light and fluffy. This should take about 3-4 minutes.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
• Mix in the sour cream until the batter is smooth and creamy. This will help keep the muffins moist.
• Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
• Gently fold in the semi-sweet chocolate chips and 1 cup of the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
• Using a spoon or an ice cream scoop, fill each muffin cup about 2/3 full with batter. Sprinkle the remaining dark chocolate chips on top for extra chocolatey goodness.
• Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean when inserted in the center of a muffin. Keep an eye on them to avoid overbaking!
• Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.