Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• One tsp baking soda
• 1/2 tsp salt
• Two tsp cinnamon
• 1/ tsp (2g) nutmeg
• One cup granulated sugar
• 2/3 cup cocoa powder 
• Wet Ingredients
• 2/3 cup sour or plain yogurt
• Two eggs
• Two tsp vanilla extract
• 1/2 cup vegetable oil
• 1/2 cup milk
• 2 cups chocolate chips

Directions

• Line a 12 count muffin baking tin with paper cups and set it aside.
• In a large-size mixing bowl, sieve all the dry ingredients together to get rid of any lumps. 
• Then whisk and set aside. 
• Next, in a separate large-size bowl, whisk the wet ingredients minus the chocolate chips until smooth. Next, gently add the dry ingredients to the wet ingredients. Mix until just combined (don’t over mix). 
• Afterward, fold in 1 1/2 cups of the chocolate chips. 
• Next, scoop batter into the muffins cups. Fill to the brim. 
• Then, sprinkle the remaining 1/2 of chocolate chips.
• Bake in an oven preheated to 425 degrees for six minutes. 
• Finally, lower the temp to 350 degrees and bake for approximately 14 minutes. Or until a toothpick inserted in the center of a muffin comes out clean.