01 -
Preheat oven to 425°F and line a 6-count jumbo muffin pan with large muffin liners.
02 -
In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder until well mixed.
03 -
In a large mixing bowl, whisk the melted, slightly cooled unsalted butter with granulated sugar until mixture is smooth.
04 -
Add eggs one at a time, whisking well after each addition. Stir in vanilla extract, followed by sour cream and buttermilk. Whisk mixture until smooth and fully combined.
05 -
Fold dry ingredients into wet mixture, then add 1 1/2 cups semi-sweet chocolate chips. Mix by hand just until incorporated; do not over mix. Batter will be thick. Allow to rest for 10-15 minutes at room temperature.
06 -
Portion batter evenly among muffin liners, filling nearly to the top. Sprinkle remaining 1/2 cup chocolate chips over the tops.
07 -
Bake in preheated oven at 425°F for 5 minutes. Without opening the door, reduce temperature to 350°F and continue baking for 19-25 minutes, until the tops are domed and a toothpick inserted comes out with a few moist crumbs.
08 -
Allow muffins to cool in the pan for several minutes before transferring to a wire rack. Enjoy while warm or at room temperature.