The large muffin tin creates a bakery style muffin that is chocolaty and wonderful.
Add sugar and eggs into a bowl and whisk to combine.
To that, add oil, buttermilk, sour cream, and vanilla. Whisk to combine.
Measure flour, salt, baking powder, baking soda, and cocoa powder in a separate bowl. Whisk together
Add wet ingredients to the dry
Add chocolate chunks and fold until just combined.
Add muffin liners, then grease or spray, and fill each muffin hole with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan.
Top with a sprinkle of chopped chocolate. Bake in preheated 350f/176c oven for 30-32min.