Ingredients
1 1/2 cups all purpose flour
1/2 cup dutch processed cocoa
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon instant coffee granules optional
1/2 cup sour cream or plain greek yogurt
2/3 cup milk
1 large egg
5 tablespoons melted butter or vegetable oil
1 teaspoon vanilla
3/4 cup mini chocolate chips divided
Directions
Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners and set aside. Alternately, spray each muffin tin with nonstick cooking spray and set aside.
To make the muffin batter, whisk flour, cocoa, brown sugar, baking powder, salt and instant coffee granules together until combined. Create a well in the center of the dry ingredients.
Into the well of dry ingredients, add in the remaining wet ingredients: sour cream, milk, egg, oil and vanilla. Stir together to create chocolate muffin batter, being sure not to over mix.
Add in 1/2 cup mini chocolate chips into the batter and stir to combine.
Using an ice cream scoop, scoop muffin batter into prepared muffin tin. Top with remaining 1/4 cup of mini chocolate chips and bake 12 to 15 minutes or until they are puffed and cooked all the way through.