Ingredients
Units
Scale
- 2 cups flour
- 1 cup granulated sugar
- 1/2 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/2 cup whole milk, room temperature
- 1 teaspoon vanilla
- 3/4 cup semi-sweet chocolate chips (plus an extra handful for topping)
- 3/4 cup raspberries, fresh or frozen (plus an extra handful for topping)
Instructions
- Preheat the oven to 425° F and line a 12-count muffin pan with liners.
- In a large bowl, whisk together the flour, sugar, unsweetened cocoa powder, baking soda, and salt.
- In a medium bowl, whisk together the sour cream, eggs, vegetable oil, milk, and vanilla until combined.
- Pour the wet ingredients into the dry and mix until just combined. Then add in the chocolate chips and raspberries and gently fold into the batter until combined throughout.
- Let the batter sit for 5-10 minutes.
- Fill the muffin pan with batter up to the top of the liner. Place a couple of chocolate chips and small pieces of raspberries (sized to be a half or third of a raspberry) on top.
- Bake in the oven for 6 minutes. Then reduce the temperature to 350° F and continue to bake for about 14 minutes. When a toothpick is inserted into the center, it should come out mostly clean.
- Let the muffins sit in the pan for 10 minutes. Then transfer to a wire rack to continue cooling.