Double Chocolate Muffins

Tips Tricks
The trick to bakeryworthy muffins is to always press the chocolate chips into the top of each muffin before baking.
INGREDIENTS
1⅔ cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup cocoa powder divided
½ cup hot water
1 cup granulated sugar
⅓ cup vegetable oil
2 eggs plus 1 yolk
2 teaspoons vanilla extract
¾ cup sour cream
2½ cups chocolate chips divided
INSTRUCTIONS
Preheat oven to 375 degrees. Line a standard 12cup muffin tin or a jumbo 6cup muffin tin with paper liners.

In a bowl combine flour ¼ cup cocoa powder baking powder baking soda and salt set aside. In a separate bowl whisk remaining cocoa powder and water together until smooth.
In the bowl of a stand mixer fit with a paddle attachment beat sugar vegetable oil eggs and yolk and vanilla extract on medium until combined about 30 seconds. Add cocoa powder mixture and beat until smooth. In three additions add flour mixture alternating with sour cream until combined. Scrape down the sides of the bowl and add 2 cups chocolate chips. Beat until just incorporated. Divide batter evenly between prepared muffin tin filling paper liners all the way up. Sprinkle with remaining chocolate chips.
Bake in the center of the oven until muffins have risen above the pan and a toothpick inserted into the center comes out clean about 25 minutes for standard muffins and 35 for jumbo.
Transfer to wire rack to cool slightly. Enjoy warm or at room temperature.
NOTES
The trick to bakeryworthy muffins is to always press the chocolate chips into the top of each muffin before baking. You can stir them all in if you are in a rush and not looking for fancy presentation.
Nutrition Information
Serving 1jumbo muffin Calories 844kcal Carbohydrates 116g Protein 8g Fat 42g Saturated Fat 20g Polyunsaturated Fat 8g Monounsaturated Fat 5g Trans Fat 0 1g Cholesterol 72mg Sodium 653mg Potassium 474mg Fiber 5g Sugar 78g Vitamin A 259IU Vitamin C 0 3mg Calcium 189mg Iron 4mg