Step 1

Sift flour, baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend well.

Step 2

Combine eggs, sour cream, vanilla, oil, melted butter and milk in a medium bowl and whisk until completely smooth.

Step 3

Pour the wet ingredients into the bowl with dry ingredients and gently whisk to combine. Stop right when the batter is fully combined and be careful not to over mix. Gently fold in mini chocolate chips.

Step 4

Cover the bowl and set aside to rest for 30 minutes while the oven preheats.

Step 5

Preheat the oven to 400°F for wide muffin tops or 425°F for tall peaked muffin tops. Line a standard 12-cup muffin pan with paper liners.

Step 6

Use a 2 oz scoop or large spoon to divide the batter evenly among lined muffin cups, filling them right to the top. Top each muffin with a few extra mini dark chocolate chips and a generous sprinkle of coarse sugar if desired. Don’t be shy with those chocolate chips because they will spread out as the muffins rise in the oven.

Step 7

For wide muffin tops, bake at 400°F for 5 minutes. Then, with the oven door still closed, reduce the oven temperature to 375°F and bake for another 13-15 minutes until a skewer inserted into the center comes out clean despite any melted chocolate chips. If you prefer tall peaked muffin tops that crack in the middle, bake at 425°F for 5 minutes. Then, with the oven door still closed, reduce the oven temperature to 350°F and bake for another 15 minutes. Let muffins cool for 5 minutes in the pan and then transfer muffins to a cooling rack. They’re best served warm!