Easy Chocolate Muffins

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• ½ cup cocoa powder
• ½ teaspoon espresso powder (optional)
• ½ teaspoon kosher salt
• 2 eggs
• 1 teaspoon vanilla
• ½ cup vegetable oil
• ½ cup sour cream
• ¾ cup milk
• 1 ½ cups chocolate chips (semi-sweet or bittersweet), plus more for sprinkling the tops

Instructions

1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, baking powder, cocoa powder,  and salt. In a separate medium bowl, whisk the eggs, then whisk in the vanilla, vegetable oil, yogurt, and milk until smooth. Stir the wet ingredients into the dry ingredients with a spatula until a thick dough forms. Fold the chocolate chips into the batter.
3. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle another handful chocolate chips onto the tops of the muffins, then sprinkle with turbinado sugar.
4. Bake: Bake the muffins for 20 to 23 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store 3 to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.