Double Chocolate Chip Muffins

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and chocolate chips.

In a smaller bowl, whisk together the eggs, maple syrup, sour cream, vanilla, oil, and buttermilk.

Pour the wet ingredients into the dry ingredients and mix just until combined.

Cover the bowl with plastic wrap and let it rest for 1 hour at room temp.

When ready, preheat the oven to 425F. Line a cupcake tin with one of these two options: 1 – line with 11 paper liners. 2 – line with 6 paper liners, placing in every other cup so they are evenly spaced. This method means the muffins are baked in 2 batches (if you only have 1 cupcake tin), but it will also lead to taller muffin tops.

Using a large 2 oz scoop (or about 1/4 cup), fill each liner all the way to the top and then some. Be careful not to disrupt the batter too much when scooping. That hour of rest helped fluff up the batter for a taller rise in the oven, so we don’t want it to deflate!

Sprinkle with mini chocolate chips and bake for 8 minutes. Then change the oven heat setting to 350F and bake for another 8-10 minutes.

If baking in two batches, make sure to set the heat back up to 425F once the first batch is done baking.

Let the muffins rest in the pan for about 5 minutes, then carefully transfer to a cooling rack. Sprinkle with flaky sea salt and cool for about 15-20 minutes.