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"These are big, beautiful, tender muffins. Reeni’s recipe says to divide the batter between 12 muffin cups. I was a little afraid to fill them that full and made 16 muffins instead, but when I make them again I’ll try and be braver. I also forgot to sprinkle them with coarse sugar. They are rich and chocolatey and probably don’t need the extra sugar on top, but I do love a sweet crunchy muffin top."
1/2 cup butter, room temperature
2/3 cup Dutch-processed unsweetened cocoa powder
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
3/4 cup milk
1/3 cup sour cream (not non-fat) or yogurt
2 cups white whole wheat or all-purpose flour (I used whole wheat pastry flour)
1 1/2 cups chocolate chips
coarse sugar, for topping
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1st Keep
 Poached_and_Scrambled
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