Double Chocolate Muffins
1/2 cup vegetable oil 1 cup granulated sugar 1/2 cup milk 2 large eggs, lightly beaten 1 teaspoon vanilla extract 2/3 cup sour cream 2 cups all-purpose flour 1/2 cup cocoa powder 1 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups semisweet chocolate chips divided Directions
Preheat oven to 375°F and line 18 muffin cups with cupcake liners. In large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well-combined. Gently fold in sour cream just until combined. In a separate medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in 1 1/2 cup chocolate chips. Scoop chocolate muffin batter into prepared muffin tin, filling 2/3-3/4 of the way full. Sprinkle tops of muffins with remaining chocolate chips. Bake at 375°F for about 18 minutes (toothpick inserted in center should come out mostly clean.