1-Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or generously grease each cup to prevent sticking.

2-Mix Dry Ingredients: In a large bowl, sift together the 2 cups all-purpose flour, 1/2 cup unsweetened natural cocoa powder, 1 cup granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Sifting helps prevent lumps and ensures even distribution.

3-Combine Wet Ingredients: In a separate bowl, whisk together the wet ingredients: 2 large eggs (at room temperature), 3/4 cup full fat sour cream or plain yogurt, 1/2 cup vegetable oil, 1/2 cup whole milk (at room temperature), and 1 1/2 teaspoons pure vanilla extract until well combined.

4-Mix Wet and Dry: Make a well in the center of your dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined. Be careful not to overmix a few lumps are okay and will result in tender muffins.

5-Add Chocolate Chips: Gently fold in 1 3/4 cups semi-sweet chocolate chips, saving a few tablespoons to sprinkle on top if desired.

6-Fill Muffin Cups: Spoon the batter evenly into the muffin cups, filling each about 3/4 full to allow space for rising.

7-Bake: Place in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).

8-Cool: Remove from the oven and let the muffins cool in the tray for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.