Double Chocolate Muffins

inbloombakery.com

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subheading: For the Double Chocolate Muffins:

1 ¾ cups (219 g) all-purpose flour, spooned and leveled

½ cup (40 g) Dutch process cocoa powder

2 ½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ cup (112 g) unsalted butter, melted

1 cup (200 g) granulated white sugar

2 eggs, at room temperature

½ cup (120 ml) whole milk, at room temperature

½ cup (122 g) sour cream, at room temperature

2 teaspoon vanilla

1 cup (200 g) mini semi-sweet chocolate chips

½ cup (100 g) mini semi-sweet chocolate chips for sprinkling on top of the muffins

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